Calgary home economist and cookbook author Sylvia Kong shares her recipe for Loaded White Bean Hummus from the Best of Bridge Everyday Celebrations cookbook, co-authored with Emily Richards. This bean dip is made in a blender to create a super smooth and creamy consistency. Fresh toppings add gorgeous colour, and the Middle Eastern herb-and-spice blend, za’atar, adds a wonder tangy, earthy flavour. Serve with Toasted flatbread, crackers, tortilla chips or your favourite raw vegetables.
Loaded White Bean Hummus
Serves 6 to 8
Ingredients:
Bean Dip
- 1 can (19 oz/540 mL) white beans (cannellini, Great Northern, navy), rinsed and drained
- 2 tbsp (30 mL) tahini
- 2 tbsp (30 mL) extra virgin olive oil
- 2 tbsp (30 mL) lemon juice
- 1/2 tsp (2 mL) grated lemon zest
- 2 garlic cloves, minced
- 1/2 tsp (2 mL) hot pepper flakes
- 1 tbsp (15 mL) water
- Salt and black pepper, to taste
Toppings
- 1/2 English cucumber, finely diced
- 1 cup (250 mL) grape tomatoes, halved
- 1/2 cup (125 mL) crumbled feta cheese
- 1/3 cup (75 mL) chopped fresh parsley
- 3 tbsp (45 mL) finely diced red onion
- 1 tbsp (15 mL) za’atar spice mix
Directions:
1. In a blender, add beans, tahini, oil, lemon juice, lemon zest, garlic and pepper flakes; blend until combined. Mixture will be coarse. Add water and blend until mixture is very smooth. Add more water if mixture is too thick. Blend in salt and pepper to taste.
2 Transfer to a serving platter and sprinkle with toppings.
Make ahead:
– The toppings can be chopped and refrigerated overnight.
– The bean dip on its own can be made ahead. Cover and refrigerate for up to 3 days.
Tips:
This can also be made in a food processor, however, the texture may be slightly grainy, but still just as delicious.
You can find za’atar spice in the spice or international section of the grocery store. Za’atar brands vary in their flavour, so feel free to add more according to your taste.
