If you want to add variety to your diet while still enjoying the creamy goodness of hummus, this White Bean Hummus with roasted Bell pepper is the perfect option. This version uses white beans instead of chickpeas, offering a milder and slightly sweeter flavor. The smokiness of roasted paprika complements the white beans perfectly.
Beyond being delicious, this hummus is packed with fiber, which is essential for supporting your gut health. The soluble fibers found in legumes like white beans help regulate blood sugar, promote healthy weight loss, and even reduce the risk of colon cancer. These fibers also act as prebiotics, nourishing the beneficial bacteria in your gut, which are vital for overall well-being.
Enjoy this versatile white bean hummus as an appetizer, spread it on sandwiches or wraps, or serve it as a dip with fresh vegetable sticks, rice crackers, or bread. Its rich, creamy texture and vibrant flavor will quickly make it a staple in your kitchen.
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White bean hummus
Ingredients
- 250 g cooked white beans
- 50 g tahini
- 100 g roasted red pepper
- 1 clove garlic
- 20 ml olive oil or sunflower oil
- 30 ml lemon juice or lime juice
- 2 2 bay leaves
- Cumin
- Dried Thyme
- Paprika powder
- Salt to taste
Instructions
- Use precooked white beans for a quick meal, or cook beans from scratch for a homemade, additive-free version. Soak dried beans in cold water for at least 12 hours for the second option. Change the water and boil it on low to medium heat for 30-40 minutes, depending on the size of the beans. Add 2 bay leaves for flavor.
- Strain the beans, reserving some of the cooking liquid. Let them cool.
- In a food processor, add all ingredients and blend until smooth and creamy. Add reserved liquid as needed.
- Serve with bread, rice crackers, vegetable sticks, or as a filling for a tortilla or wrap.
Video
Notes
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