How to make a white bean hummus with a hint of citrus
Food writer Beth Lee of the blog OMG! Yummy took a deep dive into the world of aphrodisiacs when she was asked to contribute a course to a virtual Valentine’s dinner party. (I love that concept, by the way!) Excited to share her newfound knowledge, she kindly offered to let us publish the White Bean Hummus recipe she created for the occasion.
The aphrodisiac twist
For her version of hummus, Beth uses the creamy texture of white beans instead of traditional chickpeas. To add an aphrodisiac spin, she layered the flavor with the sweet herbal note of basil, an extra hit of protein with a topping of pine nuts and the bright acidity of Meyer lemon, . In addition to bringing it’s unique, tangy note to the dip, Meyer lemon and all of its citrus cousins are among our 10 Best Foods for Women. And if you like your dip with a little extra zip, Beth recommends adding a pinch of Aleppo pepper.
Versatility and romance
I love this dip not only because it makes for an uncomplicated way to get a healthy dish on the table quickly but because it can really be the centerpiece for a full meal. As Beth points out in her blog, Americans typically eat hummus as a dip for vegetables. But in the Middle East, it’s the centerpiece of a meal meant for sharing. To use this white bean hummus as the main course of your dinner, serve it with warm pita, some thinly sliced radishes and or Persian cucumber and, if you’re really hungry, some shredded, roast chicken. It’s the perfect centerpiece for a picnic in front of the fire, a midnight feast or even a lazy Sunday brunch.
And if you’re looking for a traditional hummus recipe, we’ve got one of those, too!
White Bean Hummus Style Dip Flavored with Pine Nuts, Basil and Meyer Lemon
- 2 15 ounce cans cannellini or great northern beans or white kidney beans drained and rinsed
- 1/3 cup tahini
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed Meyer lemon juice regular lemon works too
- 1 - 2 cloves garlic roasted roasting is optional
- 1 ounce fresh basil or to taste
- 1/2 teaspoon cumin OR oregano if possible use whole cumin seeds, toasted and ground OR use dried oregano
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 4 tablespoons ice water
- 2 tablespoons extra virgin olive oil
- 4 tablespoons toasted pine nuts
- 4 teaspoons za'atar
- 1/2 teaspoon marash pepper
- 1 teaspoon sumac
- Pulse the white beans in the food processor 10 - 15 times until partially mashed.
- Add tahini, olive oil, lemon juice, garlic, basil, cumin (or oregano), and salt and pepper to the food processor and continue to mix for 1 minute. Pour in ice water and continue mixing for an additional 3 - 5 minutes until smooth and creamy. Taste for seasoning and texture, adjust if necessary, and pulse to combine.
- To serve, spread hummus in a serving bowl and top with olive oil, za'atar, marash pepper, sumac, and pine nuts to taste. Serve with fresh pita, pita chips, and/or vegetables for dipping.
Images by Beth Lee
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