Walnut White Bean Hummus

Walnut White Bean Hummus

Not everyone is a fan of chickpeas or tahini. This recipe is a nice change of pace and has a lighter texture than chickpea hummus.

This dip may be made one day in advance and keeps 3-4 days in the fridge.

Ingredients

• 1/2 cup lightly toasted walnuts

• ½ cup fresh Italian parsley, washed and dried

• 1 can cannellini beans (15 oz), drained and rinsed

• 2 tablespoons extra virgin olive oil

• juice of 1 large lemon

• 1 tsp. lemon zest (remove from lemon before juicing)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder, optional

• ½ teaspoon sea salt 

• ½ tsp. Or more fresh ground pepper (optional)

• 1 teaspoon dried dill or 1 tablespoon fresh chopped dill (optional)

• 1-2 tablespoons of cold water as needed to thin

Toppers

• Fresh or dried herbs to top (basil, dill, parsley, mixed Italian spices, or za’atar)

• Chopped toasted walnuts for topping if desired (toast an additional ¼ cup walnuts)

• Toasted seeds like sunflower and sesame  

• 1-2 tablespoons of extra virgin olive oil to drizzle on top

Directions

1. In the bowl of a food processor or high powered blender, chop parsley and walnuts until fine. 

2. Add the remainder of the ingredients, except the water and toppings.

3. Process until the mixture is smooth. 

4. Stop and taste, correct seasoning if needed, and add a the cold water one tablespoon at a time after each pulse until mixture is desired texture

5. Refrigerate until serving 

Serve with cucumber slices, carrot sticks, fresh red pepper strips, and pita bread or pita chips for dipping

Variations: 

• Add fresh herbs to the hummus. Dill is my favorite 

• Use 1-2 tablespoons of tahini or plain almond or pistachio butter

• Add 1 tablespoon toasted walnut oil instead of or with walnuts for a stronger, deep toasted walnut flavor

• Top the hummus with Pesto or include 1-2 tablespoons in the mixture

• Add 2 tsp. coconut aminos or 1 tsp. low-sodium soy sauce for more umami

• Add ⅛ - ¼  tsp. Cayenne pepper or hot sauce or 2 tsp. Harissa for a spicy dip

• Roasted Garlic White Bean Hummus - The roasted garlic has a sweet, milder taste than fresh garlic. 

  • Wash and dry a fresh garlic bulb, exterior skin partially removed and cloves still attached to roots. 

  • Place on a piece of foil and drizzle with olive oil and sprinkle with sea salt. Roast in a toaster oven or oven at 375 degrees, or on a grill, preferably with other food, until soft - about 30 minutes. 

  • Cool and cut off the top of the root end. 

  • Squeeze the soft garlic bulbs into a small dish and add incrementally to the hummus mixture when blending, then taste and add more if desired. 

  • You may omit the garlic powder from the mixture.

• Red Pepper White Bean Hummus - add 1 roasted, seeded, red bell pepper before creaming in food processor

Ingredient Notes

Extra-virgin olive oil is essential for so many recipes. Our favorite everyday brand is Rustico, and we get it at our local grocery store. Another great choice as a bread dip and salad dressing we enjoy is this Garcia de la Cruz Organic Spanish Extra Virgin Olive Oil, especially smooth and fruity.

The Spice Way - Traditional Lebanese Zaatar with Hyssop, 6 oz  We love this brand of zaatar to sprinkle on our homemade hummus. It is also good with olive oil as a bread dip and sprinkled on soft cheeses like labane. The hyssop is what makes it distinctive, and this is a well packaged, dependable brand.

Nutty Gourmet Pistachio Butter

Pistachio butter, where have you been all my life? This spread is wonderful on toast and anything else you can think to put it on. I sliced fresh figs on top of my whole grain toast with pistachio butter, and it was divine. Best of all, it saves about $4.50 for the two jar pack with Prime over buying it at our grocery store. 

Big Tree Coconut Aminos are terrific for stir-frys, salad dressings, and flavoring anything that needs a bit of depth. A great substitute for soy sauce.