White Bean Hummus

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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I’ve made hummus before. It’s delicious. It’s easy. It’s healthy. And it is both a fabulous snack or the base of a meal if you, say, are lazy and can’t bother to make real food for yourself when your boyfriend goes away for work for 10 days and you’re left home alone to fend for yourself. Or. Whatever.



So, the thing is, a lot of hummus-es (hummusi? What the heck is the plural of hummus?) can be a bit gritty. And as it turns out, this is because of the skin of the chickpeas that you make hummus with. So my idol has this recipe for hummus that I made recently and, um, it’s heavenly. But you have to peel the chickpeas. Hm. It’s not that it takes very long or that it’s very difficult… but did I mention the part where I was home alone and just couldn’t be bothered to do, uh, anything more than put things into a magic bullet cup for all of my meals? Yeah well, enter white beans. They’re the greatest. Smooth and creamy and mild and just plain delicious.


White Bean Hummus

(adapted from Smitten Kitchen’s ridiculously good hummus)


  • 1 3/4 cups cooked, drained white beans (aka one 15-ounce can)
  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 3/4 teaspoon table salt (or more, to taste)
  • ~ 1/4 cup water (or more, if necessary)
  • Olive oil, paprika to serve, plus pita bread or veggies for dipping.


  1. Add white beans, tahini, lemon juice, garlic, salt and 1/4 cup of water to tall cup or large blender attachment. (uh, full disclosure, it’s a bit much for the tall cup.. you could half it all and do this in batches, or use the blender pitcher thing, or just cram and do a lot of shakin’ it.) 
  2. Pulse and blend, shaking as necessary, until you have a smooth and creamy hummus, adding more water (or lemon juice) 1 tbsp at a time if it looks too thick.
  3. To serve, spoon hummus into a bowl, drizzle with good olive oil, and sprinkle with some paprika (unless yours has been subjected to the humidity of Hawaii for as long as ours has, and uh, isn’t any good). Serve with pita bread wedges or crunchy veggie sticks. Enjoy!

wbhummus_1052Please ignore how seriously I need a manicure. Oi.