Creamy smoky white bean hummus infused with the flavors of garlic, miso, and smoked paprika.
Refer to the notes of this recipe if you’d like a tutorial on cooking dry beans!
2 cups of cooked cannelini beans**
1/4 cup reserved bean cooking water or regular warm water
3 tbsp olive oil
3 cloves of garlic
2 tbsp tahini
2 tbsp white miso
the juice of 1 lemon
1/2 tsp smoked paprika
1/2 tsp smoked salt (or more paprika)
1/2 tsp sea salt (optional, depending on if you used smoked salt or not)
extra paprika and olive oil to garnish, optional
Into a large blender or food processor, add all the hummus ingredients except the reserved cooking water and the olive oil.
Start to blend, adding enough water to help the process along, followed by the olive oil to make it creamy. Blend until you’ve achieved a smooth texture, stopping to scrape down the sides if necessary.
Transfer to a bowl and add more paprika and olive oil on top if desired. Store for up to a week in an airtight container in the fridge.
**To cook dried beans, first soak them in water overnight to speed up cooking and aid in digestion. Drain and rinse the soaked beans and place in a pot with enough fresh water to cover the beans by 1-2 inches. Bring to a boil, then reduce heat to low, cover, and simmer until the beans are tender. Here’s a handy chart if you want some guidance on specific bean cooking times.