White Beans Smoked Almonds Hummus
Fan of hummus? This White Beans Smoked Almonds Hummus is a stellar and delectable change from your traditional beloved chickpea dip. It’ll have you fall in love at first bite!
Man do I ever love me a good hummus! I’m a serious fan. I might even be hummus’ number one fan, I dunno… All I know is I could never really be trusted alone with a bowl of this stuff. I’d be totally capable of eating the whole thing by the spoonful!
My ultimate favorite go-to recipe would be my famous Heavenly Velvety Smooth Hummus (Yikes! I should seriously consider revisiting that post!) but sometimes, I like to change things up a bit. Like adding a handful of olives to it, for instance…
In this present case, however, I went all out! I practically threw everything out the window. The chickpeas were given the boot and were replaced by their close cousin, the super creamy cannelli white bean. I then elected to throw in a generous amount of smoked almonds, which not only confer a delightful smokey flavor to the dip, but also contribute greatly to its super velvety, silky texture. A little bit of smoked paprika and chipotle powder totally sealed the deal and made this dip into a seriously delicious, yet super healthy snack!
But don’t take my word for it… I strongly suggest that you whip up your own batch, and the sooner the better!
Here’s the list of ingredients that you will need to make this hummus:
- 3-1/2 cups cooked cannellini beans, cooled (you could also use canned cannellini beans, rinsed and drained)
- 1 cup smoked almonds
- 1/2 cup tahini paste
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 3 tbsp apple cider vinegar
- 3 garlic cloves, peeled and smashed with the side of a knife
- 3/4 tsp salt (I’m a big fan of Himalayan salt)
- 1/2 tsp smoked paprika
- 1/4 tsp smoked chipotle powder
Throw everything all at once into the container of your high-speed blender and process on high until smooth and creamy, about 2-3 minutes. You’ll probably have to use the tamper to push the ingredients into the blades and maybe also stop the motor to scrape the sides once or twice as well.
Also, if you find that the hummus is a tad firmer than you like, feel free to add a little bit more water to it, a few tablespoons at a time, until it reaches your preferred consistency.
Of course, if you didn’t have a high-speed blender, you could very well use a food processor instead, only your final product wouldn’t be quite as creamy… and it might take a few minutes more to get your ingredients to become smooth.
That’s it, you’re all done. Making hummus really is that easy! All that’s left to do now is to transfer your delicious smoked bean dip into a serving bowl and garnish with a splash of sesame oil (or extra-virgin olive oil) and a pinch of chopped smoked almonds, if you feel like making things super pretty!
Serve your hummus with an assortment of fresh crunchy vegetables, corn tortillas or pieces of pita bread… or, if you’re anything like me, skip all that and just go at it with a spoon!
White Beans Smoked Almonds Hummus
Ingredients
- 3-1/2 cups cooked cannellini beans, cooled (or canned, rinsed and drained)
- 1 cup smoked almonds
- 1/2 cup tahini paste
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 tbsp apple cider vinegar
- 3 garlic cloves, peeled and smashed with the side of a knife
- 3/4 tsp salt, I use Himalayan salt
- 1/2 tsp smoked paprika
- 1/4 tsp smoked chipotle powder
Instructions
- Place all the ingredients in the container of your high-speed blender and process on high until smooth and creamy, about 2-3 minutes. Use the tamper to push the ingredients into the blades and stop the motor to scrape the sides, as needed.
- Also, feel free to add a little bit more water, a few tablespoons at a time, until your hummus reaches the desired consistency.
- Transfer to a serving bowl and garnish with a splash of sesame oil and a pinch of chopped smoked almonds, if desired.
- Serve with fresh crunchy vegetables, tortillas or pita bread.
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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6 Comments on “White Beans Smoked Almonds Hummus”
Hi Sonia, After reading and using your recipes for a few years, yes years, I am finally writing to say, “Thank you for your blog!” I know this hummus recipe is an old post, but it is one I refer to each time I make hummus, as is your baba ganoush. I have used or been inspired by many of your recipes, and am sorry I didn’t write sooner to let you know that I enjoy your blog. Keep up the good work,
Melinda
Thank you so much for writing, Melinda! I’m really super thrilled that you did! This particular hummus recipe is new, but I know precisely which one you are referring to. I make it regularly too, and actually have a batch in the making as I write! Happy to hear that you enjoy it as much as I do. And that baba ganoush! 🙂 Glad to be an inspiration, and please, don’t be a stranger. It’ll always be a pleasure to hear from you! 🙂
I’m very frustrated at trying to print your recipe for white bean hummus. It seems perfect for a weekend retreat.
Why frustrated? Is the print icon not working for you?
Hi Sonia, this variation was so yummy. I used some tamari almonds that I had made and they worked well too. I was just reading about your saukraut making and it’s very inspiring. I’ve made small batches before but never so big! I need to get back to some ferments , my guts telling me so. I make my own kombucha, but I’ve been a bit slack lately. Thanks for the motivation 😊
Stacy
Haha! Now you’re making me want to start a batch of kraut… I haven’t done that in way too long! Which leaves me wondering… who’s motivating who? So yeah, really; thank YOU! 🙂