White Bean Hummus

What’s the best way to enjoy a sunny day in Seattle?  Go outside, immediately.  Now.  Even better, get yourself to a restaurant with outdoor seating without delay.  Do not procrastinate.  Pause only long enough to put on some sandals and short sleeves.  Because if you tell yourself that you’ll enjoy the sunshine later, after you’ve finished checking your email, or tomorrow because it will be Saturday, you will miss out.  The fickle sun and the ephemeral warmth will be gone and grey skies will be back and you’ll only have yourself to blame.  Just a friendly warning.

Friday was one of those perfect sunny Seattle days.  I followed my own advice and had lunch outside at the Boat Street Café.  I was there with my fellow food-blogger Amber, from Awake At The Whisk.

Over an asparagus and leek clafouti, and puy lentils topped with a poached egg, the conversation whizzed as rapidly as popcorn popping, spiced with frequent laughter.

And when lunch was over, I left with one gorgeous, purple Blue Jay Pepper, grown in Amber’s garden in Sacramento.  As I sniffed the pepper, with its smell of summer, I imagined all of the things I could do with it.

I settled on a simple white bean variation of hummus, enhanced by the mild, smoky flavor of the roasted pepper.

I was surprised, after roasting the vibrant Blue Jay pepper, to discover that when I removed the charred outer skin, the inside flesh was actually a pale green.

Michael and I nibbled at this dip for the rest of the weekend, smearing it on pita wedges.  Finally, on Sunday afternoon, as the end of a perfectly sunny weekend drew near, we sat on the deck with the bowl of hummus and some cold drinks, and watched the sailboats and seaplanes skim across Lake Union.  I was a little nostalgic already, not wanting the lazy, warm day to ever end.

White Bean Hummus with Roasted Pepper

  • 1 15 oz can Cannellini beans, drained
  • 1/3 cup tahini
  • 3 cloves garlic, pressed
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 3 tbsp olive oil
  • 1 small bell pepper, roasted and diced

To roast pepper under broiler:  Rinse pepper and place on a baking sheet under the broiler.  As skin chars, turn pepper with tongs until it is blackened on all sides.  Rinse under cold water, rubbing off charred outer skin.  Remove stem and seeds.  Dice pepper.

Combine all ingredients in blender and process until smooth.  Scrape into serving bowl.  Serve drizzled with additional olive oil if desired, alongside pita points.

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5 thoughts on “White Bean Hummus

  1. Karen

    I’ll have to try using white beans instead of chick peas the next time I make hummus. I always have several cans in the pantry. We too love watching the boats go by while having a cocktail on the dock.

  2. Victoria

    On the same wavelength. I just made white bean hummus on Sunday. I find it creamier than conventional hummus. But I love any hummus and sitting on the deck eating a bowlful is not a bad way to pass the day!


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