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Tangy White Bean Hummus

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If you like tang then this is your thang.

And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.

Guess what makes it tangy…

PICKLE JUICE! And lemon juice, and white vinegar. Yup.

Tangy-ness maximus.

Throw some fresh dill in there, and it’s a hummus party to dance about.

Tangy White Bean Hummus
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Tangy White Bean Hummus

Recipe by JulesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes

Ingredients

  • 3 1/2 cups white kidney beans or cannellini beans

  • 1/4 cup nutritional yeast (nooch)

  • 1 tbsp tahini

  • 1 tsp onion powder

  • 1 large clove garlic

  • 1 tbsp white vinegar

  • 3 tbsp pickle juice (a little more if it’s not blending easily enough)

  • 1/4 cup packed fresh dill

  • Juice of 1/2 lemon

  • 1/2 tsp himalayan salt

Directions

  • Add all ingredients to a high speed blender or food processor. Blend on low and increase speed until smooth! You may need to scrape down the sides a few times.
  • Serve it up with crispy romaine, raw veggies, and your fave crackers (I’ve been diggin’ these Laiki crackers, Mary’s crackers, and Eve’s Crackers lately.

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Roasted Garlic Oil-Free Hummus

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Roasted garlic hummus is a staple that should be waiting for you in your fridge at all times.

Spread it, dip it, smother it all over everything.

Even add a tablespoon to some water, and voila: salad dressing!

The flavour and texture of this hummus is on point, and will bring any bland sandwiches, wraps, macro bowls, or veggies to life.

What I love about this hummus, is the oil-free action. Unless you’re suffering from heart disease, you’re fine to have some oil here and there. But when it comes down to it, oil is refined fat with the fibre and water content stripped from what ever  whole food ingredient it’s made of. I always say to eat the whole food instead of the refined version (olives, instead of olive oil, sesame seeds instead of sesame seed oil, flax seeds instead of flax oil, avocados instead of avocado oil… you get my drift).

Adding oil to dressings and sauces is a good way to gain some weight if you need to, but limiting it by making versions of your favourite condiments without oil is a great way to shed some pounds, if that’s what you’re going for.

I personally can’t stop dipping my veggies if there’s hummus kicking around. So, the less refined fat calories there are in the stuff, the better (keep on dippin’ baby!)

The roasted garlic gives this hummus a creamy feel and deep flavour.

Other magical ingredients to add to your hummus for flavour, minus the oil, are:

  • miso paste
  • tamari
  • nutritional yeast
  • coconut aminos
  • pickle juice
  • Worcestershire sauce
  • fresh herbs and spices (dill, paprika, cumin, curry, chipotle, parsley, chives…)
  • Sriracha

 

Roasted Garlic Oil-Free Hummus
 
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A hummus with exceptional flavour, but no refined oils, so you can snack on for days.
Author:
Recipe type: snack, appetizer
Serves: 1 cup
Ingredients
  • 1 can chickpeas, drained (keep aquafaba/chickpea liquid in your fridge for other recipes)
  • 1 head of garlic
  • 2 tbsp tahini
  • 1 tbsp miso paste
  • Juice of 1 lemon juice (about ¼ cup of juice)
  • Optional: Nutritional yeast to taste (for a cheezier flavour)
Instructions
  1. Heat the oven to 375°F
  2. First, cut off the top of the head of garlic (so you can see the tops of each individual clove).
  3. Peel off the loose outer layers of garlic paper and wrap it up tight in aluminum foil
  4. Place it in the middle rack and roast for approximately forty-five minutes or until you can easily pierce the garlic with a sharp knife. The cloves should look caramelized and brown.
  5. Squeeze the roasted garlic cloves out and add them to a food processor with all the other ingredients.
  6. Blend until smooth!

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Unicorn Hummus

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This colour though.

I mean, common.

It doesn’t even look natural. But yet, it’s straight outta the garden … as natural and organic as it gets.

Because it looks sooo majestic, it must be some type of rare unicorn hummus.

Plus, the secret ingredient in here is the first ever beet I’ve grown myself, and it’s got to be the brightest beet I’ve ever seen.

It must be a unicorn beet.

This recipe is incredibly easy to whip up.

It’s a super bright, fun party dish too. Perfect for a hot summer shindig.

If you can find yourself a local, bright, organic beet (AKA unicorn beet), get your hands on it for this recipe.

Also, if you’re green thumb enough to grow your own basil, do that too. I’ve used my own garden basil in this recipe, but it’s a rare occasion that I actually have enough leaves for a full batch of hummus. Not the easiest thing to grow, right? !

But, this recipe on the other hand, is easy as blend, pour, dip, done.

Benefits:

  • Beets are known for the benefits they give your blood. Just like a walnut looks like a brain and is great for your brain, beets are blood red, and are great for your blood. How amazing is nature?  They are super rich in nitrates, which is then converted by the body into nitric oxide. This is a compound that dilates and relaxes your blood vessels, and turns them into superhighways for your nutrient-rich and oxygen-rich blood. This leads to better circulation, lower blood pressure, better athletic performance, and more oxygen to the brain. Plus, eating them raw keeps the mega amount of nutrients, vitamins and minerals in tact. The antioxidant betalain in the beet is immune boosting and anti-inflammatory to ward off disease.
  • Chickpeas are an incredible source of plant protein for proper healing and repair throughout your body. They’re also packed with fibre to help with inflammation, digestive issues, heart health and bloating. Plus, they have concentrated minerals to help your bone health and prevent osteoporosis.
  • Miso, as a fermented food, benefits your gut flora. When you have healthy gut flora, you are a healthy human. Simple as that.

Unicorn Beet Hummus

Time: 5 minutes

Serves: 4-6 snackers

Ingredients:

  • 2-3 beets, grated (use food processor attachment if you have one!)
  • 1 can chickpeas (425g), drained
  • 1 tbsp tahini
  • 1 tbsp miso
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • 1 tsp onion powder
  • 1/4 cup nutritional yeast
  • handful fresh basil leaves

Directions:

  1. Add all ingredients to food processor and blend!
  2. Scrape down sides when needed, and blend until smooth
  3. Serve with your favourite crackers, sweet potato chips, or veggies.

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