White bean hummus

On Sunday I decided to make for a lunch a hummus form white beans. We love hummus from almost any kind of beans. It’s a perfect annex to the boiled egg, baked potatoes, salads…

Vitamin wise, white beans contain mainly pro-vitamin A and B complex (B1, B2, B6). They are also very good source of protein. Other beneficiaries include flavonoids, glycosides, organic acids, fiber and minerals like: iron, manganese, zinc, magnesium, phosphorus, potassium, sulfur, copper.

I used:

  • white beans
  • garlic
  • sunflower oil
  • pink Himalaya salt
  • black paper
  • organic vegetable bouillon

white beans

Day before I want to cook hummus, I need to soak the white beans in plenty of water. Change the water few times if possible. It helps avoid
flatulence effects of beans (and legumes generally). Next day pour out the water from soaked beans. I cooked  them in a new fresh water with a few bay leafs. Bring them to a boil and than lower the heat. Simmer until they are tender, about 40 to 50 minutes.

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I blend cooked beans to a pulp. Add black paper, oil, organic vegetable bouillon, salt and garlic. Everything mixed well together.

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My white bean hummus is done and taste very nice.


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