White bean hummus
A variation of hummus that brings variety to your diet and helps you incorporate a wider variety of legumes. This version has a milder, sweeter taste than traditional hummus made with chickpeas.
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
The caloric value was calculated per serving.
Tip: To achieve a fluffy, airy texture, add 1-2 ice cubes while blending.
Recommendations for doshas
Vata: Beans aggravate vata, so humus is not recommended to be eaten regularly or in high quantities. A small amount as an appetizer should be ok, especially when using extra spices like fennel, cumin, hing, or ginger.
Legumes that are suitable for Vata Dosha are:
Mung beans, urad dal
Green, yellow, and red lentils.
Pitta: This is well tolerated. Avoid too many hot spices, like garlic.
Kapha: is a good recipe. To make it even better, replace tahini with sunflower or almond butter. Use heating spices as advised for Vata.