Being an unconditional of hummus, I’m used to prepare bowls of classic hummus on an almost weekly basis and eat it all week long. This version of almond & white bean hummus is another nice alternative to bring some change from the usual version when I start to be fed up with. Almond butter brings a nutty touch, which make the hummus super indulgent and perfect for savory breakfast addicts who want to eat it with eggs for instance.
- 150g white beans
- 70g almond butter
- 120ml water
- 1 garlic clove
- 2tbsp lemon juice
- 1tsp baking soda
- One pinch of salt
- Fresh coriander
- Shredded almonds
- Olive oil
- 1. Soak white beans overnight. Bring a pan of slightly salted water to boil, add baking soda, then add beans for about 40 minutes until they are tender and their skin goes away easily. Strain and let cool down.
- 2. Remove bean peels, then add beans into a blender bowl with almond butter, water (you can use the cooking water), garlic clove and lemon juice.
- 3. Blend until smooth. Correct seasoning if needed. Serve the hummus with a drizzle of olive oil, crumbled feta cheese, fresh coriander and shredded almonds.
You can store the almond & white bean hummus for one week in fridge, covered with a drizzle of olive oil to keep it smooth and fresh.