White Bean Hummus with Herb Salsa and Spiced Pine Nuts

white bean hummus in a bowl topped with herb salsa and spiced pine nuts, surrounded by carrots, cucumbers, olives, and pita bread

5 from 1 vote

White Bean Hummus with Herb Salsa and Spiced Pine Nuts

This white bean hummus is a versatile dip that'll elevate your appetizer game and add fiber, protein, and vitamins to a variety of dishes.

Prep Time15

Servings:

Calories: 283kcal

Author: Lisa

Ingredients

2-3 cloves garlic
1 can white cannellini beans, drained and rinsed 14 ounces
½ cup tahini stirred well
½ teaspoon kosher salt more to taste
½ teaspoon sumac optional
2 tablespoons fresh squeezed lemon juice or white verjuice
2 tablespoons extra virgin olive oil

For the herb salsa

2 cups mixed fresh herbs (parsley, mint, basil, cilantro) washed and dried
1 teaspoon red or white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch kosher salt

For the spiced pine nuts

2 tablespoons pine nuts
¼ teaspoon extra virgin olive oil
½ teaspoon Israeli spice mix or Za'atar

Instructions

Place the garlic in a microwave-safe bowl and cover loosely with a paper towel. Microwave for 30 seconds. Set aside and allow to cool before slipping off the skins and trimming off the woody end.
Prepare the herb salsa. In a blender or smoothie cup, add the herbs, olive oil, vinegar and salt. Blend until combined, 20-30 seconds. Add more olive oil as needed to make the salsa pourable. Taste and adjust salt, and set aside.
Prepare the pine nuts. Toss them in a small bowl with a bit of olive oil and the spice mix. Add to a cold, dry skillet and place over medium heat. watching them carefully and shaking the pan occasionally as it heats up.
Once the pine nuts begin to start browning, shake or stir every 15-20 seconds until they are toasted and you can smell the spices, usually 1-2 minutes. Watch carefully so they don't burn. Remove from heat and transfer to a bowl as soon as they look toasty and brown.
Add the beans, garlic, salt, sumac, and lemon juice or verjuice to the food processor and blend for 30 seconds.
Add the tahini to the food processor and blend for 4 to 5 minutes, stopping several times to check for consistency. Add 1 to 2 teaspoons of water each time if your hummus seems too thick. Be careful not too add too much water.
The last time you stop the food processor to check for consistency, taste for and adjust the salt and lemon juice/verjuice if needed. The hummus should be neither salty nor lemony, you are looking for a balance between rich and bright. Be careful not to add to much salt or lemon juice when you are adjusting, add a little at a time, and taste often.
Transfer hummus to a bowl. Drizzle with olive oil and a swirl of herb salsa. Top with pine nuts and serve with grilled whole wheat pita bread and/or vegetables.

Notes

The consistency you are looking for in your hummus is thinner than peanut butter but thicker than Yoplait yogurt. It should offer very little resistance when you scoop it, but should not slide off the spoon.

You will have leftover herb salsa! Drizzle it on fish, chicken, steak, salad, roasted vegetables, whatever sparks your fancy. Extra spiced pine nuts are great on just about anything too, especially salad and roasted vegetables.

Nutrition