Black Garlic White Bean Hummus

February 3, 2015

Test Kitchen-Approved

Author Notes: A sweet, smoky, and velvety-smooth spread.Camilla Maybee

Food52 Review: WHO: Camilla Maybee lives in Charlottesville, VA, where she cooks Paleo food for her blog, Not So Desperate Housewife.
WHAT: An addicting black garlic hummus.
HOW: Simmer cannellini beans with water and baking soda until the beans become extremely soft. Combine the bean mixture with tahini, black garlic, salt, and lemon juice in a food processor, and pulse until smooth. Serve on toast, with pita chips, or simply grab the nearest spoon.
WHY WE LOVE IT: As soon as you press open the black garlic, you'll be hit with an overwhelmingly rich, smoky smell. The black garlic, balanced with cannellini beans and tahini and brightened by lemon juice, results in a delicious and spreadable hummus you'll want to add to everything.
The Editors

Makes: about 2 cups
Prep time: 10 min
Cook time: 30 min

Ingredients

  • 1 12-ounce can cannellini beans
  • 1 teaspoon baking soda
  • 2 tablespoons tahini
  • 1/2 head black garlic, peeled
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
In This Recipe

Directions

  1. Place the beans in a small saucepan and add water until just covered. Add the baking soda.
  2. Bring the water to a boil, then reduce to a simmer for 20 to 30 minutes. The beans will be a little mushy, which is okay.
  3. Drain the beans and place into a food processor with the tahini, black garlic, salt, and lemon juice.
  4. Pulse several times to combine, scraping down the sides as you go.
  5. Add water as necessary if your mixture is too thick.
  6. Pulse continuously until velvety smooth.

More Great Recipes:
Condiment/Spread|Hummus|Lemon Juice|Garlic|Bean|Serves a Crowd|Make Ahead|Gluten-Free|Vegetarian|Vegan|Appetizer

Reviews (20) Questions (1)

20 Reviews

ghainskom October 7, 2016
Is 12 oz the net weight of the beans?
 
ghainskom October 7, 2016
No worry. I took a leap of faith. Yummy! Even the kids agree.
 
Anabel April 25, 2016
This is my new favorite bean dip. I omitted the lemon juice, and used Rancho Gordo dried cannellini beans. Thanks for the wonderful recipe!
 
hana March 4, 2015
This is a semantic issue, I know. Hummus (or Hummos) is Arabic for chickpea. Hummos b tahini is the dip that is widely popular, tand given its ubiquity in Arabic communities "hummus" became a shortened acceptable version of th e name. But when tahini is mixed with other beans (such as this recipe) and vegetable (squash...) Hummus becomes a misnomer. So what is presented here is cannellini b tahini dip. and that is a good thing.
 
Author Comment
Camilla M. March 4, 2015
Oh wow...I had no idea! Good to know, though...I've made a lot of "hummuses" before using different things so now I can rename :-)
 
Mani March 2, 2015
Why do the beans have to be cooked in baking soda? Aren't canned beans already cooked? What's the purpose of this step?
 
Sophia H. May 25, 2017
This recipe calls for cannellini beans, not canned beans. They are a type of white kidney bean.
 
Jimmy J. May 25, 2017
One 12-ounce can cannellini beans. Look at the recipe again.
 
Sophia H. May 25, 2017
Well, damn. I looked that over so many times.
 
Dauntlesst March 2, 2015
I found black garlic at Trader Joe's one Christmas season and and haven't laid eyes on it since. It was the most delicious cooking ingredient we used that day with green beans.
 
boulangere March 1, 2015
And I'm guessing you make your own black garlic. This is lovely.
 
JanetFL February 28, 2015
I like simple and I like fabulous! Thank you!
 
Grace February 28, 2015
This is such a great recipe! I've been enjoying it spread on toast with a spot of black cherry jam or fennel pollen.
 
Nan February 27, 2015
where do you find black garlic, I never heard of it
 
JanetFL February 28, 2015
Nan, I found black garlic at Trader Joe's and have also seen it sold online, such as on Amazon's website.
 
gingerroot February 27, 2015
Congratulations on being a finalist! I can't wait to try this.
 
Panfusine February 26, 2015
We LOVED this hummus, thank you for a superb recipe Camilla Maybee.
 
Bevi February 26, 2015
I agree! I made it as well and loved it!<br />
 
Author Comment
Camilla M. February 4, 2015
These are canned. If you want to use, dried, though, I'm sure they'd work beautifully (after soaking, etc). Thanks!
 
sweetlolo February 4, 2015
This sounds really good. Are the beans canned or dried? I'm thinking canned since it's such a short cooking time, but wanted to make sure. Thanks.