Smoked White Bean Hummus
- Photos (1)
2 cans (12 ounces each) white beans
2 teaspoons salt
Fresh ground pepper
3 cloves garlic, chopped
3-4 tablespoons olive oil, plus more for garnish
3 dashes hot sauce (to taste)
½ lemon, juice and zest
¼ teaspoon smoked paprika, plus more for garnish
Drain the beans in a colander, reserving half the liquid from one of the cans. Transfer beans into the work bowl of a food processor. Add salt, pepper, garlic, lemon juice and hot sauce and paprika. Pulse until smooth; adding bean liquid if needed.
Add lemon zest, and while the food processor is running slowly drizzle in the olive oil. The consistency will be right when the mixture "comes together" and has a slight sheen to it. Refrigerate for 15 minutes before serving. Serve with crackers and cut vegetables.
Dan Rich, 2013 Cook of the Year
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close