White Bean & Garlic Hummus
This White Bean and Garlic Hummus recipe features white beans blended with roasted garlic, lemon juice and spices for a rich and flavourful dip. Topped with crunchy dukka, zesty parsley pistou, tangy pickled shallots and roasted carrots, it’s a vibrant dish perfect for serving with crackers, pita, or crostini.
- 1 cup cooked white beans
- ½ cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 ice cubes
- ¾ tsp ground coriander
- ¾ tsp ground cumin
- ¾ tsp salt
- ¼ cup drained roasted garlic cloves
- ¾ tsp brown sugar
- ¼ cup pistachios
- ¼ cup hazelnuts
- ¼ sliced almonds
- 1 tbsp sesame seeds (toasted)
- 1 tbsp fennel seeds (toasted)
- ¾ tsp salt
- ¾ tsp sumac
- ¾ tsp cumin
- ¾ tsp coriander
- ¾ tsp cayenne
- 1 ½ tsp olive oil
- 1 cup parsley
- zest of 1 lemon
- ½ tbsp lemon juice
- 3 garlic cloves
- ½ tsp salt
- ½ tsp black pepper
- ½ cup olive oil
- 2 cups sliced shallots (thinly)
- 1 cup white vinegar
- ½ cup white sugar
- ¼ cup salt
- ¼ red beet
- ½ cinnamon stick
- 2 star anise
- 6 medium-sized carrots
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Step 1
Soak ½ cup beans overnight, 4-1 water to beans.
- Step 2
After soaking the beans, drain and rinse.
- Step 3
Place into a pot with a ratio of 3-1 water to beans.
- Step 4
Bring to a boil then lower heat to a light simmer.
- Step 5
Once beans are 50% cooked season water with salt.
- Step 6
Cook until soft.
You can also purchase canned white beans to save time and skip these steps. Rinse and drain the beans before mixing with the following ingredients.
- Step 1
Place all ingredients into a blender or food processor and blend until smooth.
- Step 2
Add salt if needed.
- Step 1
Heat a pan over medium heat.
- Step 2
Toast nuts and seeds separately making sure you watch that they don’t burn.
- Step 3
Place nuts into a blender and pulse until roughly chopped.
- Step 4
Add in the rest of the spices and seeds and pulse again until coarsely ground.
- Step 1
Place all ingredients into a blender and blend until smooth.
- Step 1
Slice the shallots and the beet and place them into a plastic or glass bowl.
- Step 2
Place vinegar, sugar, salt and spices into a pot and bring to a simmer. Ensure all the salt and sugar have dissolved.
- Step 3
Pour over the sliced shallots and let cool slightly.
- Step 4
Place into the fridge and let pickle overnight.
- Step 1
Preheat oven to 350 degrees.
- Step 2
Trim the greens if needed, leaving ½ inch intact on the top.
- Step 3
Scrub the carrots.
- Step 4
Rinse all residual sand and debris off carrots and transfer to a baking sheet.
- Step 5
Season well with oil, salt and pepper and roast @ 350 for 20 minutes or until al-dente.
- Step 6
Let cool and reserve for plating.
- Step 1
Scoop about ¼ cup onto a plate and add 1 roasted carrot cut in half on a bias, 5 pieces of pickled shallots, ¾ tsp dukka, 1 ½ parsley pistou, 1 tsp extra virgin olive oil drizzled over everything.
- Step 2
Serve using your favourite crackers, warm pita bread, crostini or crisps.
