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Snack recipe · from the recipe book

White Bean Hummus with Garden Crudités

A mellow, velvety white bean and tahini hummus with a bright lemon finish, served with crisp, cool bell pepper, celery, radish-like cabbage wedges and green beans for crunch.

White Bean Hummus with Garden Crudités

Ingredients

  • 1½ cups254 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2½ tbsp40 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • 1 clove3 gGarlicpeeled
  • 2½ tbsp40 gWaterice-cold
  • 1 tbsp14 gOlive oil
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gGround cumin
  • 1½ medium200 gRed bell peppercut into strips
  • 4 stalks160 gCelerycut into sticks
  • 1 medium200 gZucchinicut into spears
  • 1¼ cups cut120 gGreen beanstrimmed

Steps

  1. Prepare the vegetables first: cut the red bell pepper into strips, the celery into sticks and the zucchini into spears, and trim the green beans. Chill them while you make the dip.
  2. Add the great northern beans, tahini, lemon juice, garlic, salt and cumin to a blender.
  3. Blend, pouring in the ice-cold water a little at a time, until very smooth and creamy, about 2 minutes, scraping down the sides as needed.
  4. With the blender running, drizzle in half the olive oil and blend 10 seconds more.
  5. Spoon the hummus into a bowl, swirl the top with the back of a spoon and drizzle with the remaining half of the olive oil.
  6. Serve with the bell pepper, celery, zucchini and green beans for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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