This simple White Bean Hummus is creamy and herbaceous, with just the right amount of heat! Hint: my secret ingredient is dill pickle juice!
Rosemary and Jalapeño White Bean Hummus
This simple White Bean Hummus is creamy and herbaceous, with just the right amount of heat! Hint: my secret ingredient is dill pickle juice!
Equipment
- 1 strainer
- 1 food processor
- 1 silicone spatula
Ingredients
- 15 oz can of Cannellini Beans white kidney beans; drained and rinsed
- 1 tbsp fresh rosemary chopped
- 1 jalapeño pepper diced; ribs and seeds removed if you don't like heat
- 1 garlic clove
- 2 tbsp dill pickle juice
- 1 tbsp lemon juice (about ½ lemon)
- kosher salt to taste
- black pepper to taste
- 1-2 ice cubes
Instructions
- Add all ingredients except ice cubes; blend until smooth. Scrape down the sides using a silicone spatula. Add 1 ice cube and blend away. Check consistency; add another ice cube if the hummus needs to be thinned out. You want to blend for a good 5 minutes.
- Taste; add more lemon juice, pickle juice, salt, and pepper (if needed).
- Transfer to a shallow bowl or plate and create swooshes with a spoon. Garnish with sliced jalapeño, rosemary, and a good drizzle of extra-virgin olive oil.
