Vegan Lemony White Bean Hummus

I love hummus. I’ve been in love with making hummus since my college days when I worked at a vegan café and health food store called Squeaker’s in Bowling Green, Ohio. 
 
During that job I became a hummus connoisseur experimenting with various kinds of hummus. I botched many batches, some with so much garlic I would exhale garlic for two days. This one Lebanese shop down the road always made the best hummus.

Light, fluffy and airy, there is a rhythm to making food hummus. The easiest version is to dump everything into the food processor. The texture changes when you blend the tahini, lemon and oil before adding the beans.

I took the “template” from my vegan cookbook recipe and altered it slightly. The main differences include using the white beans and lemon zest.  Summer produced so many white flowers that it inspired me to stir up my traditional hummus recipe with white beans. 

One afternoon I sat on a quiet Queen Anne staircase that was covered with bright green moss. I sat in contemplation and stared at the white petals that flowed in the wind. White, the color of purity, ignited a craving to try something different. Nature started to become a pivotal guide to my energy needs. 
 
Without further ado, enjoy this recipe. The white beans give it a different texture that is silky smooth as you dip it with pita or veggies. Slightly thick, the flavor is out of this world and should be served all across the Mediterranean and Middle East.

Vegan Lemony White Bean Hummus
Prep Time: 5-7 minutes

Ingredients:
1 can of white beans, washed and rinsed
2.5 tbsp olive oil
2 tbsp tahini (used raw tahini)
½ small lemon, squeezed
¼ tsp lemon zest
¾ tsp salt
1.5 tbsp water (more if needed)

Directions:
Place the oil, tahini and lemon juice in a food processor. Blend until smooth. Place the remaining ingredients into the food processor (except for the water) and begin to blend. Gradually, pour the water into the blender, if needed, to get the blade moving. 

White beans don't need as much water as chickpeas since they are a softer bean. Serve with vegetables or pita. 

What's your favorite type of hummus? Let us know! 
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