Create the Life You Love
White-Bean Hummus with Tahini and Coriander
Prep Time
5 minutes prep/total time
Cooking Time
0 minutes
Yields
2 1/4 cups
Ingredients
- 1 garlic clove
- 1 (15-ounce) can white cannellini beans, rinsed and drained or 15 ounces cooked dry beans
- ¼ cup tahini
- 5 tablespoons fresh lemon juice (from 1 large lemon)
- 2 teaspoons coriander seeds, coarsely ground, or 1 1/2 teaspoons ground coriander
- 2 teaspoons white miso paste (optional)
- Kosher salt
- ¼ cup extra-virgin olive oil
Directions
- Pulse the garlic in a food processor until minced.
- Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using), and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.
- The dip will keep in the refrigerator in an airtight container for up to 1 week.
Tip
Credit
NY Times--Cooking