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Fuel Up to Play with White Bean Hummus!

Locally grown white beans from Affinity Farm! What a treat to find in the cupboard on a cool, late-winter day. These locally grown dry beans were a new addition to my 2017 Affinity Farm CSA – one I got pretty excited about last fall and again this week when I realized I had not used them all. I decided to use the beans to make a delicious white bean hummus. A yummy, healthy dip and sandwich spread that my 12-year old daughter and I love.

White beans from Affinity Farm in Moscow, Idaho.

Some of the things I think make this hummus outstanding:

  1. Quick and easy to make.

  2. Full of flavor, protein and fiber.

  3. The main ingredient is grown locally (white beans, chickpeas or lentils).

  4. Versatile – serve it with fresh vegetables or tortilla chips, spread it on bread and veggie sandwiches or eat it by the spoonful.

  5. Great addition to weekday school and work lunches.

  6. My daughter will eat it, joyfully.

This recipe was originally developed for a Palouse Prairie Charter School hummus tasting – we compared recipes made with white beans, chickpeas and lentils. The white bean hummus won! I am pretty sure you’ll decide it’s a winner, too.

Food processors are another thing you can often find at thrift stores for only a few dollars.

Ingredients: 1 cup dry local Affinity Farm white beans (chickpeas or lentils can also be used) 1/2 cup tahini (sesame seed paste) 2-3 cloves local Affinity Farm garlic 2 tablespoons lemon juice 2 tablespoons olive oil ½ teaspoon ground cumin 1 teaspoon salt

Directions for cooking beans: Place beans in a colander, rinse well under cold water until all dirt and debris is removed. Place rinsed beans in large saucepot, cover with cold water. Let the beans sit overnight to soften. Or, use this “quick” method for softening the beans. Place rinsed beans in large saucepot, cover with cold water. Bring to a boil. Turn off heat and let sit for 1-hour.

Pour water off softened beans. Cover with fresh, cold water. Bring to a boil. Lower to simmer. Simmer about one hour until very soft. Strain cooked beans to remove excess water. Cool to at least room temperature.

Directions for preparing the hummus: In food processor, mince garlic. Add beans. Process until smooth. Add remaining ingredients. Continue processing until light and “creamy.” Add water tablespoon by tablespoon, processing 20 seconds in between until you reach the desired texture. Adjust salt to taste.

You’ll find that your hummus is ready in to time at all!

Store in a sealed container in the refrigerator. Eat with great joy. Then, go outside and play!


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