• Israeli-Style White Bean Hummus


    Yield: 6 large servings; 12 small portions

    • Ingredients
    • Great northern beans, dry, sorted
      2 cups
    • Water
      as needed
    • Onion, small
      1/2 each
    • Garlic cloves, peeled and trimmed
      4 each

    • Ingredients
    • Tahini paste
      1/2 cup
    • Garlic, rough chop
      1 Tbsp
    • Lemon juice
      1/2 cup
    • Salt
      2 Tbsp
    • Ground white pepper
      1/4 tsp
    • Ground cumin
      1 tsp
    • Olive oil
      2 Tbsp
    • Ice
      1 cup


    1. Soak beans overnight in water. Drain.
    2. Add beans, 2 quarts water, ½ onion, and whole garlic cloves to a pot and bring to a boil. Simmer gently for 1.5 hours until fully cooked, skimming the foam at the top often.
    3. When beans are fully cooked, allow them to cool in the cooking liquid before draining.
    4. Reserve some of the cooking liquid for processing.
    5. In the bowl of a food processor, add the cooked beans with the cooked onion and garlic, raw garlic, tahini paste, cumin, lemon juice, salt and pepper.
    6. With the machine running, add olive oil and the ice in 3 additions making sure it fully emulsifies between additions.
    7. Use additional reserved cooking liquid if necessary to adjust consistency.
     Recipe by Chef Rebecca Peizer\ Variations: With avocado and pesto as a sandwich spread. With crispy fried white beans as a sauce. With sundried tomatoes as a flavor variation.