Hummus with beans

Always a great, healthy dip, giving a note of eastern Mediterranean on your dinner table.

This one uses beans, which is a slight variation to the traditional recipe with chickpeas.

To make a large bowl

1,5 cups of dried white beans
0,5 cup almonds (unroasted)
2 cloves of garlic (roughly chopped)
4 tbsp olive oil (preferably extra virgin)
1 tbsp tahini (sesame paste)
Juice of 2 lemons
200 gr. strained (“Greek”) yoghurt
1 pinch cumin powder
1 large pinch paprica


  1. Soak the beans in cold water overnight. Boil them in plenty of water, as long as it takes for them to become soft. This may take up to 2 hours, sometimes even more, depending on the beans.
  2. In the meantime break the almonds using a pestle and mortar, and dry roast them until they give off their scent.
  3. Drain the beans, saving some of the boiling liquor, in case you need to dilute the mixture later.
  4. Place all ingredients in the bowl of a food processor, seasoning to taste. You can also use a hand-held blender and a suitable bowl. Blend as much as you like. If you are after a more rustic dip, leave the pieces relatively big. If you prefer a smoother result, blend a little longer. In case the mixture is a bit too thick and cannot be processed, you can loosen it with the boiling liquor you saved earlier.
  5. Taste and adjust, adding any of the ingredients suits your taste. Really, let your own taste be your guide in this one.
  6. Serve in a bowl with a drizzle of olive oil on top, and garnish with a little chopped parsley if you like.


  • It goes really well with fresh crusty bread, or whole meal cracker or rusks.

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