It is strongly recommended that you use cooked dried beans instead of canned beans for white bean hummus and bean dips. The taste difference between dried beans and canned beans is very noticeable. Cooked dried beans are much more flavorful and have a more appealing texture. Dried beans are also easier to spice to your liking since there is no added salt or other preservatives, which can affect the flavor. Cannellini beans are also know as white kidney beans
This recipe calls for the use of a food processor, but can be made with a potato masher as well. Be warned, though: mashing this by hand will require a bit of upper arm strength and endurance!
White Bean Hummus with Fresh Mint
1 ½ cups cooked cannellini beans (1 cup dried) or one 15.5 oz. can
1 cup whole fresh mint leaves, blanched
1 cup whole fresh flat-leaf parsley, blanched
4 cloves garlic
2 tbsp extra virgin olive oil
salt and pepper
- To blanch the mint and parsley: dip the fresh mint and fresh parsley in boiling water for a few seconds, then immediately transfer into a bowl of ice water. Remove the herbs when cool. Gently pat dry with a towel before adding to the rest of the ingredients.
- If you’re using a food processor: combine the fresh mint, fresh parsley, and garlic, and process until finely chopped. Add the cannellini beans and process for one minute. Then add the olive oil and process until smooth. Season with salt and pepper to taste.
- If you’re not using a food processor: mince the herbs and garlic. In a large bowl, combine the cooked cannellini beans with the minced fresh mint and fresh parsley. Use a fork and potato masher to mash the beans into a dip. Add the olive oil and mix well. Season with salt and pepper to taste.
Yield: about 2 cups
This recipe was adapted from Beans, Lentil and Tofu Gourmet.