Navy Bean Hummus
White bean hummus, and specifically, navy bean hummus is one of the best alternative hummus recipes. Chickpeas are swapped out for white beans while the rest of the recipe stays the same. The result is a super creamy, protein packed white bean dip.
Ingredients
- 1 cup dried navy beans or substitute 1 14 oz can of navy beans; see the Recipe Notes for instructions
- 1 quart water
- 3/4 tbsp salt
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil + extra as optional garnishment
- 1 tbsp fresh lemon juice
- 1 garlic clove
- 1/2 tsp salt
- 1/4-3/4 cup water as needed
- cilantro washed and torn, as optional garnishment
- paprika as optional garnishment
- za'atar as optional garnishment
- toasted pine nuts as optional garnishment
Instructions
- Soak the dried navy beans overnight in 1 quart of cold water combined with ¾ tbsp salt. I usually do this on my counter in a glass bowl covered with a clean kitchen towel.
- In the morning, drain and rinse the soaked navy beans and add them to a slow-cooker or medium-sized saucepan. Add enough water to the slow cooker (or sauce pan) to cover the beans by ~2 inches. Bring to a low simmer and allow the beans to cook until soft. About 1 ½ - 2 hours. Check the pot periodically and add additional water if needed.
- Drain the cooked beans and combine the beans, tahini, olive oil, lemon juice, garlic and salt in a high-speed blender. Blend until creamy. If additional moisture is needed to get the desired consistency, add water ¼ cup at a time. I usually add ~1/2 cup of water.
- Serve topped with a drizzle of extra virgin olive oil, cilantro, paprika, za’atar and toasted pine nuts.
Notes
- To substitute dried beans with canned beans, use 1 14 oz canned beans. Drain and rinse the beans then add them to a small sauce pan and cover the beans with ~1 inch of water. Bring to a simmer and cook the beans covered for about 30-35 minutes until they are softened. Then drain the beans and proceed with the recipe as directed.
- To toast pine nut, heat up a small skillet. Add the pine nuts and stir them over medium heat until they just begin to brown. Remove them from the heat quickly, as they will burn!
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