White Bean Hummus

This recipe is inspired by Turkey & the Wolf’s dip, but modified a bit to use the creamy canned beans

Ingredients

 4 garlic cloves, peeled
 ½ tbsp kosher salt
  cup lemon juice (+ more to finish)
 1 can Blue Runner Creole Cream Style Navy Beans (New Orleans Spicy)
  cup tahini
 3 tbsp extra virgin olive oil + ¼ cup
 1 tbsp mayo
 ½ tsp ground cumin
 ½ yellow onion, thinly sliced
 Aleppo pepper to garnish

Directions

1

Add garlic, kosher salt, lemon juice, beans, tahini, mayo, 3 Tbsps. Olive oil, and cumin to a food mixer and blend until creamy. If the mixture is a little thick, add cold water 1 Tbsp. at a time till it’s the desired consistency. 

2

In a skillet, heat the oil over medium, then fry the onion until half of it starts to get dark and crispy.

3

Pour the dip mixture into a bowl, top with fried onions, and finish with a light drizzle of olive oil, a squeeze of lemon, and a sprinkle of Aleppo pepper. Serve with fresh vegetable, pita chips, or your favorite potato chip (I used Zapp’s Spicy Crawtators in the pic!)

You May Also Like:

Black Bean DipFor a healthier alternative to sour cream, try mixing in nonfat Greek yogurt.
White Bean HummusThis recipe is inspired by Turkey & the Wolf’s dip, but modified a bit to use the creamy canned beans