Fresh Recipes | Garlicky White Bean Hummus

by on July 22, 2013

Fresh Recipes | Garlicky White Bean Hummus

Happy Monday, friends!

I hope you had a wonderful weekend! We were in D.C.-ish for a few days to celebrate my father-in-law’s birthday, and it was absolutely fabulous. The more I get up to Northern Virginia, the more I love it! We also ended up in Annapolis, Maryland for the afternoon on Saturday, after I mentioned my need to get as close to the ocean as possible.

It was ridiculously hot, but I was beyond excited to see the Chesapeake Bay and set foot in Maryland for the first time. We ate a delicious lunch at the Rams Head Tavern¬†before walking down to see the boats + bay + pretend like we were sitting on the beach. I can’t wait to get even closer to the real ocean next time!

Fresh Recipes | Garlicky White Bean Hummus

The week before we left, I decided I needed to get some more use out of that massive jar of tahini that expires in August. And since for some reason I can’t just make traditional hummus, I decided to go the white bean route. I picked up a 16oz bag of uncooked great northern beans, totally not thinking about how much more product dried beans translate into than canned beans, and ended up making a lot of hummus. Like a freezer full. Oops!

So if you’re looking for a hummus recipe to feed a party, this recipe is definitely for you! Or, if you’re basically cooking for 1 + 1/2 (1/2 = Jeff’s hummus consumption, not as a person!), it’s also super easy to freeze and use defrost for later use.

Fresh Recipes | Garlicky White Bean Hummus

Only 1/2 a jar of tahini to go!

Garlicky White Bean Hummus

Makes 8-10 servings

Print recipe!


16 ounces white beans, uncooked

1 head garlic

1/2 cup tahini

1 teaspoon cumin

1 teaspoon sea salt

1/4 cup olive oil + extra for garlic

1.5 lemons, juiced

2 tablespoons water

paprika, for garnish

sesame seeds, for garnish


Cook white beans according to package directions.

Meanwhile, pre-heat oven to 400 degrees.

Cut the tops off of the garlic and place in a square of aluminum foil.

Pour olive oil over garlic and then wrap tightly. Place in oven and roast for 30-35 minutes, or until cloves are soft. Set aside and let cool.

Combine beans, garlic, tahini, cumin, salt, olive oil, lemon, and water in a food processor.

Pulse until it reaches a smooth, creamy consistency, and enjoy!

Time: 1 hour