• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant and Soul
  • Home
  • Recipes
  • Work With Me

Smoky Miso White Bean Hummus | Vegan, Zero-Waste

March 21, 2018 by Jillian Leave a Comment

Jump to Recipe

Today I am sharing a creamy, smoky, and garlicky white bean hummus made from freshly cooked cannelini beans. While the beans do take time to cook, it is so worth it to make a pot of them at the beginning of the week and use some for this tasty white bean hummus. Chickpeas would also be fine here, but I really dig the lush creaminess of white beans in this recipe.

Making hummus from scratch is one of those kitchen tasks that makes me feel so satisfied and a little smug.  Hummus is just better homemade. Whenever I have a fresh batch I think “what kind of sucker buys this when they could make it?” Store bought hummus costs more, contains weird ingredients, and comes in those horrible little plastic tubs.

Recently I’ve been reading about how many western nations sell their recycling to China. However, China doesn’t want to deal with our waste anymore.  Recycling isn’t a perfect solution to our culture’s plastic issue. As part of a larger effort to reduce waste in my home, I’m seeking out more package-free foods to avoid creating unnecessary recycling. Those impulsive or lazy plastic purchases still happen, but I’m working on it!

My advice to anyone who wants to reduce their waste is to first simply open your mind to becoming aware of the amount of potential waste in circulation. Pick a single change you can commit to and get comfortable with that change before moving on to your next goal. Start by making your own hummus this week. You’ll be sipping out of a bamboo straw and buying nutritional yeast in the bulk bins before you know it 😉

Print

Smoky Miso White Bean Hummus

Smoky Miso White Bean Hummus

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!

  • Author: Jillian Walmer

Ingredients

Scale
  • 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

Instructions

  1. Into a large blender or food processor, add all the hummus ingredients except the reserved cooking water and the olive oil.
  2. 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.
  3. 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.

Notes

**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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Thanks for stopping by to check out today’s simple little recipe. If you like the zero-waste aspect of this post, let me know! I’d love to incorporate more content related to waste reduction if it’s something that you find compelling. Find me on Instagram and tag me in your creations if you make any of my recipes so we can connect. Cheers!

Filed Under: Uncategorized

Previous Post: « Vegan Instant Pot Lentil Dal Soul Bowls
Next Post: 10-Ingredient Oil-Free Vegan Banana Bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

never miss a post

contact me

plantandsoulkitchen@gmail.com

social

  • View plantandsoul’s profile on Facebook
  • View plantandsoulkitchen’s profile on Instagram
  • View plantandsoul’s profile on Pinterest

search

Plant and Soul on Instagram

📖 ☕️ 🎃
A few books I hope to get to in September from my physical TBR 📚
It’s been a summer of quiet solo porch reading with my tomato plants. Since my porch faces west, it’s pretty cool until mid-afternoon even on 90+ degree days.
Love me a good twisted heroine.
I stacked my physical TBR in my non-functional fireplace and I kind of love it 😍 But it makes me want to paint the bricks white.
This summer I’ve been in a serious creativity slump when it comes to cooking and creating new recipes. Sometimes cooking just feels like a chore, ya know? It’s all good, I’ve been focusing more of my time on putting a dent in the ol’ to-be-read pile instead. 📚⁣
When you stop putting all/any of your self worth into Instagram, it becomes so much more fun to actually share and connect 🙃
Chaotic chocolate drizzle energy + arguably too much flaky salt.⁣
Sourdough Saturdays 🍞⁣
Pittsburgh finally has a real all-vegan bakery. I’m talking one with a clean and bright storefront that doesn’t make me want to turn around and never eat a donut again (IYKYK). ⁣
My dad grew these beauties
Juicy little book haul + a few of the library books I’ve been devouring lately 🤗 📚 📖 ⁣
Showing off a few of my 5⭐️ reads from this year before we get too far past the halfway point of the year! I am a library book lover and a lender of the books I own and love most, so unfortunately many of the books I’ve rated 5⭐️ this year are no longer in my possession. In particular, I’d like to mention Purple Hibiscus by @chimamanda_adichie which is possibly the best book I’ve read this year. I loaned my copy to a friend at the start of quarantine so it wasn’t available for the photoshoot 📖
Last three//next three 📚 ⁣
Let something ordinary arrest you with its beauty today. If you can lie awake for hours drowning in fear, you can let one moment consume you with joy or at least surprise that life can be so sweet. ⁣
Just the dreamiest at-home cardamom vanilla latte 🥰 I added a pinch of sea salt and cardamom to the coffee grounds before brewing as well as a dash of vanilla in the milk while frothing. Such a tasty afternoon pick me up (because apparently now I drink coffee any time of day 🙃)⁣
In college I ate oatmeal with banana and peanut butter every single morning, alongside a cup of hot tea or coffee. That’s hundreds of bowls of the exact same oatmeal I’ve eaten in my life. And it still hasn’t gotten old 😆⁣

Footer

Newsletter

Copyright © 2023 Plant and Soul on the Foodie Pro Theme