This is the creamiest, fluffiest White Bean Hummus EVER! A lemon, garlic and thyme hummus that tastes incredible, and is so easy to make. Once you try this recipe, you will never go back to store bought hummus.

[日本語のレシピはここをクリック]

White Bean Hummus

I made the most delicious white bean hummus, using a hack I recently learned from Epicurious. The hack is for making the creamiest, most velvety smooth hummus. And it will work with any type of hummus, not just white beans.

In the Epicurious article, they explained several different ways of making this creamy hummus, some requiring an overnight soaking of beans. I decided to try the easiest, quickest way. Using canned beans, this recipe will only take 25 minutes.

Ingredients for White Bean Hummus

Here’s a list of ingredients you will need to make this hummus.

• a can of Cannellini beans (white beans)
• tahini
• extra virgin olive oil
• lemon
• garlic
• salt
• black pepper
• fresh thyme

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Cannellini (white beans) – you can also use other types of beans, like garbanzo or kidney beans. Using canned beans is the easiest, quickest way to make this recipe. If you want to use dry beans, make sure to soak them overnight before using them in the recipe. (Refer to this article for cooking with dry beans)

Tahini – (for those in Japan) I usually buy Tahini from Kaldi Coffee Farm or on Amazon. There’s also a very similar product sold at most supermarkets. It’s a type of sesame paste called ねりごま Neri-goma, and it’s a great substitution for tahini.

Fresh thyme – other types of herbs will also taste great with this hummus. Try parsley, rosemary, dill, or cilantro.

Black Pepper – for garnish, you can also use other spices like paprika or cumin.

How To Make Creamy Hummus

So, here is the hack for making the creamiest, fluffiest hummus.

Step 1: Simmer the canned beans

Open the can of beans, and empty the contents (beans and liquid) into a pot. Cook the beans on low heat for about 20 minutes until the beans are super soft, almost falling apart. Add more water as needed. Drain, rinse and set aside to cool.

Step 2: Blend

Add the cooked beans and the rest of the ingredients to a food processor and blend until smooth and creamy, for 2~3 minutes.

That’s it! By simply cooking canned beans before blending them, you get the creamiest, fluffiest texture. If you enjoy hummus, definitely give this hack a try.

How To Serve and Store

To Serve – drizzle some olive oil, and sprinkle fresh herbs and spices, such as paprika, black pepper, or cumin.

To Store – keep in an airtight container for up to 1 week in the refrigerator.

Looking for Other Hummus and Dip Recipes?

• Beetroot Hummus
• Mushroom Pate
• Vegan Ricotta Cheese

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

クリーミーなフムスのレシピ

最高にクリーミーでなめらかなフムスの作り方を紹介します。

カネリーニ豆（白インゲン豆）をベースにした白いフムスです。レモン、タイムとガーリックが効いた、濃厚でコクのある豆ペーストを是非お試しください。パンやクラッカー、野菜スティックなどにとても合いますよ！

そもそもフムスって？

フムスは中東生まれの伝統的な料理。茹でた豆にタヒニ（練りごま）、オリーブオイル、レモン汁などを加えて作る、栄養満点で満腹感もある豆ペーストです。ピタパンや野菜につけたり、サンドイッチに塗ったり、パスタのソースにも使える、色々なアレンジが出来る一品です。

普段、フムスを作るときは缶詰や紙パックの水煮豆をそのままフードプロセッサーに入れていましたが、最近知った超なめらかなフムスの作り方！水煮豆を鍋で茹でてから使うと、とってもクリーミーでふわふわな食感のフムスができます。（Epicuriousの記事で紹介されていた作り方です）

作り方の詳細は下部のレシピカードをご覧ください。

必要は材料

白インゲン豆　ひよこ豆でもOKです。

タヒニ　中東料理でよく使われる煎ったゴマのペーストです。カルディやアマゾンで買えますが、無ければ日本のスーパーで売っている「練りゴマ」で代用できます。

エキストラバージンオリーブオイル

レモン

ニンニク

フレッシュタイム　他のフレッシュハーブでもOKです。パセリ、ローズマリー、ディル、パクチーなどが合います。

塩とコショウ

レシピの詳細は下部のレシピカードをご覧ください。