white bean jalapeño hummus

white bean jalapeno hummus

This white bean jalapeño hummus is the perfect cultural crossover, combining Middle Eastern and Mexican flavors for a delicious dip. The addition of pickled jalapeños, lime juice, and cilantro add a south-of-the-border flare to traditional hummus.

white bean jalapeño hummus

Canned white beans blend into a smooth dip with spicy, briny pieces of jalapeños delighting the senses. This entire recipe can be made in your food processor and it pairs just as well with chicken tacos or fajitas as it does with middle eastern dishes.

My husband, Kenny, and I (another union between Mexican and Middle Eastern flavors) enjoy this dip during the week with roasted carrots, whole wheat pita bread, and fried eggs. It makes the perfect work from home lunch in between zoom meetings and the flavors become even more developed when you give the hummus a chance to rest in the refrigerator.

This recipe is easy to batch up so you can keep a sealed container in the fridge when cravings strike. Kenny is obsessed with crunchy textures and loves to dip Persian cucumber spears and Akmak crackers into vats of this hummus! The beans and sesame seeds boost protein and fiber making it a delicious, healthy snack for you and your loved ones.

Try this white bean jalapeño hummus with one of these recipes:

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white bean jalapeño hummus

white bean jalapeño hummus


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  • Author: Sepideh Esmaili Campos

Ingredients

Scale
  • 2 15.5-ounce cans navy beans
  • 2 tablespoons extra virgin olive oil 
  • ¼ cup tahini
  • ¼ cup pickled jalapeños
  • ¼ cup fresh lime juice (about 2 limes)
  • 2 garlic cloves, grated
  • ½ teaspoon ground cumin
  • 1 ½ teaspoon kosher salt 
  • ¼ cup fresh cilantro, chopped 

Instructions

  1. Drain the navy beans, reserving 1/2 cup of the canning liquid. Rinse the drained beans with water to remove any excess salt from the canning liquid. 
  2. Place the navy beans and half of the reserved canning liquid in the bowl of a food processor. 
  3. Pulse the beans a couple times to break them down a bit. 
  4. Add the olive oil, tahini, jalapenos, lime juice, garlic, cumin and salt to the food processor. 
  5. Whiz the food processor on high until the hummus becomes nice and creamy. If the hummus is too dry, stream in the rest of the canning liquid through the feeding tube. 
  6. Scrape down the sides of the food processor every once in a while to incorporate any chunks of beans. 
  7. Continue to whiz the hummus in the food processor until it’s totally smooth and combined. 
  8. Taste and add more salt or lime juice if desired. 
  9. Transfer the hummus to a bowl or plate and refrigerator for at least 30 minutes to let the flavor develop. 
  10. Top with cilantro and enjoy!
  11. Serve with pita chips, crudités, or this middle eastern sheet pan hummus. 

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