Onion White Bean Hummus
Servings: 8 Servings
Calories: 92kcal
White Bean Hummus topped with onion jam is flavourful and so easy to make. The perfect appetizer or spread.
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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.
Video
Notes
Add more or less water according to your preference.
If you are allergic to tahini, substitute with olive oil or Greek yogurt.
You can also change the ratio of the tahini and oil (less tahini more oil or more tahini less oil).
This can be made and kept in the fridge until ready to eat.
It can be served cold or at room temperature.
Leftovers can be kept in the fridge for up to a week in a sealed container.
Freeze for longer storage.
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Nutrition
Calories: 92kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 76mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg
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