White bean hummus is a bit more “light” than his brother made out of chickpeas. It tastes fresh and of lemon. The preparation is really easy y ready your dip for crackers, bread, veggies or wherever you dish needs an extra. The original recipe comes from the book “Original vegan” from the author Josita Hartanto, a brilliant cook with excellent ideas.


1 small jar of white beans

3 – 4 soupspoons of olive oil

1/2 teaspoon of salt

2 soupspoons of Tahin

1 soupspoon fresh lemos juice

1 clove of garlic, small

Let the beans drip of the liquid and put them together with all other ingredients into a vessel. Mix it all smooth and fine with a blender and listo! That’s it. It’ll mantain well in the fridge for 4 days.

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