{"id":4865,"date":"2017-03-09T15:50:41","date_gmt":"2017-03-09T14:50:41","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=4865\/"},"modified":"2025-05-09T15:25:08","modified_gmt":"2025-05-09T13:25:08","slug":"white-bean-hummus","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/en\/project\/white-bean-hummus\/","title":{"rendered":"White bean hummus"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

1 small jar of white beans<\/p>\n\n\n\n

3 – 4 soupspoons of olive oil<\/p>\n\n\n\n

1\/2 teaspoon of salt<\/p>\n\n\n\n

2 soupspoons of Tahin<\/p>\n\n\n\n

1 soupspoon fresh lemos juice<\/p>\n\n\n\n

1 clove of garlic, small<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

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