This hummus recipe from our food contributor Kathleen Ashmore gets its silkiness from a blender. Using protein and fiber-packed white beans, it’ll blow the store bought version away. Says Kat: “I’ve been making this for a decade, ever since learning the proper way to make chickpea hummus from some of my favorite Israeli chefs. I even use this method with edamame.”
The Silkiest White Bean Hummus:
Yield: 2 1/2 cups
2 (15 ounce cans) white beans, drained and rinsed
3 garlic cloves, halved and peeled
1 teaspoon baking soda
1-2 lemons, juiced
1/2 cup tahini
1/4 cup extra virgin olive oil
1/2 cup ice water
1-2 teaspoons Kosher salt
1. Place white beans in a medium saucepan with baking soda and garlic and cover with water.
2. Bring to a boil, reduce to a simmer, and simmer for 30 minutes.
3. Strain the beans and garlic and transfer to a high- speed blender.
4. Juice one of the lemons into the blender.
5. Add tahini, one teaspoon of the salt, and the olive oil.
6. Blend until smooth. This will take longer than you think, 2-3 minutes for silky smooth hummus which is what we want.
7. With the blender running on low, drizzle in the ice water until it reaches the consistency you like best. I usually use 1/4 to 1/2 cup as I like a soft hummus that sort of spills onto a plate. The water you use depends on how drippy the tahini is.
8. Taste and add juice from the remaining lemon and another teaspoon of salt if desired.
I always use 2 teaspoons of salt and the juice of 2 lemons.
9. Spread hummus onto a shallow bowl, making swirls with the back of a large spoon.
10. Garnish with spices, herbs and seeds… have fun with it