I have a serious love affair with hummus. I could eat it on almost anything. Breakfast, lunch, dinner or snack. I think it would be wonderful to make it homemade but I haven’t attempted that (yet). I was going to a potluck and came across this recipe that didn’t require tahini or chickpeas which are usually used in hummus and I don’t have in my possession. But this turned out creamy with a similar texture and mild taste.
The white cannellini beans I used are very neutral tasting and you could probably add whatever you want to this dip to flavor it. I am thinking sun dried tomatoes or roasted peppers would be good. This particular dip stayed mild tasting but took on all the flavor with the “everything” topping, similar to the topping on an everything bagel. But make it your own and dress it up how you like! Serve with fresh veggies, crackers, chips or pretzels.
Adapted from Budget Bytes
- 2 (15 oz.) cans white beans (cannellini or white kidney beans)
- 2 Tbsp. olive oil
- 1 Tbsp. sesame oil
- 1 Tbsp. lemon juice (or more to taste)
- 3 Tbsp. water (as needed)
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. Tony Chachere seasoned salt
- 1 tsp. dehydrated onion
- 1 tsp. poppy seeds
- 1 tsp. toasted sesame seeds
- Coarse ground pepper – 10-15 cranks of the mill
- Pinch of red pepper flakes
- Drain and rinse the white beans. Add the beans, oils, 1 Tbsp. of lemon juice, garlic powder, salt, smoked paprika, and 2-3 Tbsp. of water to a food processor. Process until smooth, adding a touch more water if needed. Taste and add more lemon juice if desired.
- In a small bowl, combine the ingredients for the topping (dehydrated onion, poppy seeds, sesame seeds, pepper, red pepper flakes). Sprinkle some of the topping over the bean dip and replenish with more after the top layer has been eaten.
Can you see how creamy that is? By the way, that swipe missing on the lower part of the food processor is from a carrot stick, not my finger. Promise!
The everything toppings. Throw in whatever you want!
This will store fine in your fridge for a week or so. Serve with whatever dippers you’d like. Enjoy!