White Bean Hummus Recipe

Prepare beans

If using canned beans, drain and rinse 2 cups thoroughly. If desired, reserve up to 3 tablespoons of the liquid for thinning. If using freshly cooked beans, drain and cool slightly.

In a food processor, combine the white beans, 1/2 cup tahini, 2 tablespoons Meyer lemon juice, 2 tablespoons olive oil, garlic cloves, 1/2 teaspoon ground cumin and 1 teaspoon salt.

Process until the mixture becomes smooth, stopping to scrape down the bowl as needed. With the processor running, add up to 3 tablespoons cold water or reserved bean liquid, 1 tablespoon at a time, until the hummus reaches a creamy, spreadable consistency.

Taste and adjust seasoning: add more salt, up to 1/4 teaspoon more, or up to 1 tablespoon more lemon juice if you prefer brighter acidity. For a silkier finish, process 30–45 seconds longer while streaming in the remaining 1 tablespoon olive oil.

While the hummus is processing, place 1 cup thinly sliced shallots in a heatproof jar or bowl.

In a small saucepan, bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt to a gentle simmer, stirring until the sugar and salt dissolve. Remove from heat.

Pour the hot pickling liquid over the sliced shallots, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 1 hour). These will keep refrigerated up to 1 week.

Spread the white bean hummus into a shallow serving bowl or on a platter, creating a slight well in the center with the back of a spoon.

Drizzle the top with the remaining 1 tablespoon extra-virgin olive oil and a light dusting (about 2 teaspoons) of za'atar, leaving some visible contrast.

Scatter the pickled shallots over the hummus, concentrating some in the well and some across the surface. Add thin slices or a little zest of 1/2 Meyer lemon and sprinkle chopped parsley and 1/4 teaspoon freshly ground black pepper.

Arrange crostini or toasted baguette slices around the platter. Serve immediately so crostini stay crisp; alternatively cover and refrigerate hummus up to 24 hours (bring to room temperature before serving).