One of my friends has an allergy to peas and lentils. Due to this, he cannot eat chickpeas without consequences. For years, he had to forego hummus. As it became in vogue to make hummus out of everything, his world started opening up. And so with this in mind, I put together this easy white bean hummus recipe with roasted garlic, crispy sage leaves, tahini, lemon juice, and olive oil. It goes out to my friend, and anyone else who might enjoy it 🙂
This recipe makes ~1½ cups.
A few things…
- ・For best results, mix up the tahini really good before adding it to the recipe. Sometimes, the oil separates.
- ・If the white bean hummus is thicker than you like, add more olive oil to the blender until it looks good to you.
- ・To get the most out of the crispy sage leaves, this hummus is best served right away. After refrigerating, it’ll still taste good, but the sage will not have the same crisp texture.
- ・As a variation, top this hummus with the roasted garlic, crispy sage, olive oil, salt, black pepper, a bit of vegan parmesan, and a few chopped cherry tomatoes.
Serve as an appetizer, snack, a spread for sandwiches or wraps or whatever sounds good to you. Most of all, please enjoy! And don’t miss more UVK recipes, like Za’atar Chickpea Pita, Butternut Squash Spinach Soup, Tempeh Turnip Hash, Lemon Tahini Dressing, or Sweet Potato Lentil Soup.
Thanks so much for being here 💚
White Bean Hummus with Roasted Garlic and Crispy Sage
A handful of fresh sage leaves (OR the fresh sage leaves from 2-3 sprigs)
3 Tbsp olive oil (+ more to drizzle)
15.5 ounce can of great northern white beans, drained and rinsed (OR ~1½ cooked great northern white beans)
2 Tbsp tahini
2 Tbsp lemon juice
¼ tsp salt
1. First, you’ll roast the garlic for the white bean hummus by following this recipe.
2. After the garlic is done roasting, add 3 Tbsp olive oil to a small skillet with the fresh sage leaves over high heat. When the oil starts to sizzle around the edges of the leaves, turn the heat down to medium. Stir the leaves a bit until they are crisped up. Remove the skillet from heat.
3. Using a spatula, fish the crispy sage leaves out of the olive oil and place them on a paper towel. Allow the olive oil to cool.
4. Now, it’s time to put together the white bean hummus. Add the great northern beans, tahini, lemon juice, 10 cloves of the roasted garlic, salt and the infused olive oil from the skillet. Blend until smooth. If it’s thicker than you like, blend in a bit more olive oil. Taste and adjust seasonings, if needed (more salt? lemon?).
5. Spoon the white bean hummus into a serving bowl. Drizzle with olive oil. Top with the crispy sage and any remaining roasted garlic cloves. Sprinkle with salt and black pepper. Serve.
