Onion White Bean Hummus is so easy to make. Store-bought may be convenient but the taste does not compare to making it from scratch.
This easy homemade hummus recipe incorporates white beans topped with onion jam. It’s a nice change from traditional hummus made with chickpeas.
White bean hummus paired with onion jam makes a great appetizer dip to serve along with fresh veggies. Try spreading it on a wrap or sandwich. So delicious.
Homemade recipes with simple ingredients are perfect. Easy to make, customized just the way you like. Everyone has time to make delicious food at home when it only takes a few minutes to prepare.
When hosting a get together, I like to keep it as simple as possible. If I can make the recipe ahead of time, even better. This bean hummus is no exception. It will keep for several days in the fridge.
Hummus With White Beans
This is a delicious twist since traditionally hummus is made with chickpeas.
- white kidney beans
- tahini
- olive oil
- lemon juice
- smoked sea salt
- onion powder
- onion jam
- water
Cannellini beans are also called white kidney beans. They are larger than great northern beans. Any of these will work in the recipe, so don’t fret at the grocery store.
Homemade Onion White Bean Hummus
This creamy white bean dip is ready in minutes. Serve right away, or let it sit for the flavours to deepen. The best part is you can make it just the way you like. Be sure to check out the suggestions below. Full instructions are in the recipe card.
- Drain and rinse the beans.
- Place all the ingredients into the bowl of a food processor.
- Pulse until smooth, adding more water to reach your desired consistency.
When you like the looks and taste (always be sure to taste test) transfer the hummus to a bowl. Top with onion jam, a drizzle of olive oil and you are ready to serve! I like to swirl the jam into the mixture. A little taste of goodness in every bite.
Suggestions / Recipe Tips
White beans can include white kidney beans, navy beans, great northern white beans, butter beans, and cannellini beans.
Smoked sea salt adds a nice flavour. Himalayan pink salt is a great alternative.
Tahini is made with sesame seeds. You can easily find it at grocery stores. Any nut or seed butter is a great substitute but will change the taste slightly. If you need a nut-free option, try Greek yogurt.
You can play around with the ratios of the oil and tahini. More oil, less tahini, or even all oil and no tahini. Make it according to your taste.
Add as much water as you like. The more you add, the thinner the dip will be. Be sure to add it slowly, a little at a time.
Additional toppings can be a few reserved beans, olives, and even fresh herbs. If you don’t like onion jam, try some tomato jam instead. Harrisa paste is a great alternative, or even sweet chili or hot chili sauce.
Store in a sealed container in the fridge for up to 1 week. Freeze for longer storage.
Serve cold or at room temperature with fresh veggies, pita chips, tortilla chips, crackers, naan bread, or use as a spread on wraps or sandwiches. It works as a condiment too. Give it a try on a veggie burger.
Here are a few more recipes you might be interested in trying:
Onion White Bean Hummus
Ingredients
- 1 can white kidney beans (19 ounce can) rinsed and drained
- ¼ cup tahini
- 3 tablespoons olive oil divided
- 1 tablespoon lemon juice
- ¼ teaspoon smoked sea salt
- 1 teaspoon onion powder
- 3 tablespoons water
- 2 tablespoons onion jam
Instructions
- Drain and rinse the beans, and place in a food processor.
- Add the tahini, 2 tablespoons of olive oil, lemon juice, onion powder and salt.
- Pulse until you reach a smooth consistency.
- Add 2-3 tablespoons of water, and pulse until you reach your desired consistency. Add the water slowly, a bit at a time. If you want a thinner consistancy add an additional tablespoon or two.
- Place the hummus into a serving bowl. Using the back of a spoon create some swirls (optional).
- Top with the onion jam and remaining oil. Hummus is ready to serve.
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