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.
Throw some fresh dill in there, and it’s a hummus party to dance about.
Tangy White Bean HummusDifficulty: Easy
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
- 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.