White Bean Hummus

You’ll learn to make a creamy, protein-rich alternative to traditional chickpea hummus using white beans as the base. The secret to this spread is taking the time to blend roasted garlic, tahini, lemon, and a hint of chile flakes into a smooth, velvety dip that’s lighter than the classic version but just as satisfying. Whether you roast your garlic for mellow sweetness or use it raw for sharper bite, you’ll walk away knowing how to balance rich, tangy, and spicy flavors—and if you’re feeling adventurous, you can top it with fresh harissa for an extra kick.

Makes 2 cups | Active Time: 45 minutes | Total Time: 45 minutes

Puréeing the Garlic

To prepare the garlic, using a food processor, blend the garlic cloves until finely minced.

Step 1: Puréeing the Garlic

4 cloves garlic, roasted (or 2 cloves raw)

Step 2: Finishing the Hummus

2 cups white beans, cooked and drained
1/4 cup roasted tahini
1 1/2 lemons, juiced
1 tsp chile flakes
freshly ground black pepper, to taste
splash of water
pinch of coarse sea salt (optional)

To finish the hummus, add the remaining ingredients and blend into a smooth and thick purée.

Serve as a spread on your favorite wrap or sandwich. To enhance the hummus, garnish with 2 tbsp of Fresh Harissa and serve with warm pita on the side.

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