A zippy homemade hummus made from dried white beans, olive oil and fresh garlic and lemon juice.
Ingredients
Scale
2/3 cup dried white beans, rinsed
6 garlic cloves, peeled
1/4 cup extra virgin olive oil
Juice of 1 lemon
Kosher salt and black pepper, to taste
Instructions
Place beans in bottom of slow cooker. Add in the garlic cloves.
Cover beans with water about 2 inches above the beans.
Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, or until beans are very tender.
Pour slow cooker contents into a colander and let all the water drain off. Transfer beans and garlic to a blender.
Add in olive oil and lemon juice.
Puree until totally smooth.
Salt and pepper a little, blend, taste again, salt and pepper again and repeat until you get it perfectly seasoned.
Notes
Ideal slow cooker size: 3 quart
Category:Dips
Method:Slow Cooker
Review:
Wow.
This recipe totally caught me off guard.
I thought it would be blech and bland.
No sir, I was totally wrong.
This is my new favorite dip!
Creamy and tasty but definitely a healthier option than say ranch.
I didn’t add tahini because I didn’t have any and it was still awesome. Without tahini I don’t know if it can technically be called a hummus, but that’s what I’m naming it anyhow.
These were insanely good. I cook and bake quite a bit for an amateur baker, with acidic whey from my own greek yogurt and with sourdough, so I have some degree of experience with different recipes. This one is at the top of my favorites. I made it to go with a green northern bean hummus (delicious too, slow cooker version, very easy) and I cannot believe how good this is. I almost ate all of the crackers and forgot about the hummus. Thank you for sharing.
NOTE: I was a little liberal with the whey, I must have added 1.5 the recommended amount. It was totally fine.
I don’t like chickpeas, and I was going to just use white beans instead with your chickpea hummus recips, but then I saw you had this white bean one. You use 2 tbsp of olive oil in the chickpea version and 1/4 c in the white bean hummus. Could I still use only 2 tbsp and follow the chickpea recipe? Or is there a reason there is so much more olive oil with the white beans? Thanks for the recipes!
Made this the other day as I wanted something a little different to have with my raw veggie mix for lunch. This was absolutely perfect. I think this is my new go to dip for veggies, just love it…and hubby, who hates most dips was even impressed!
These were insanely good. I cook and bake quite a bit for an amateur baker, with acidic whey from my own greek yogurt and with sourdough, so I have some degree of experience with different recipes. This one is at the top of my favorites. I made it to go with a green northern bean hummus (delicious too, slow cooker version, very easy) and I cannot believe how good this is. I almost ate all of the crackers and forgot about the hummus. Thank you for sharing.
NOTE: I was a little liberal with the whey, I must have added 1.5 the recommended amount. It was totally fine.
★★★★★
I don’t like chickpeas, and I was going to just use white beans instead with your chickpea hummus recips, but then I saw you had this white bean one. You use 2 tbsp of olive oil in the chickpea version and 1/4 c in the white bean hummus. Could I still use only 2 tbsp and follow the chickpea recipe? Or is there a reason there is so much more olive oil with the white beans? Thanks for the recipes!
Just makes it taste better but you could totally do it to taste and preference.
I’m allergic to sesame, so this non-tahini recipe looks great. However, do you know any good substitutes for tahini?
one part flax seeds and one part olive oil, blended together is one substitute I’ve read about.
Is a 1 1/2 or 2 quart slow cooker big enough for this recipe?
yes I think a 2 quart would work!
I don't really care for adding tahini to homemade hummus recipes. This sounds great! cant wait to try it!
I agree with Karen Petersen. Add the Tahini last and stir it in good.
Anonymous, I did not soak mine. You can if you want and you have the time.
Do you have to soak the beans overnight before putting them in the slow cooker?
I would probably add about 2 Tbsp…maybe start small and add to your specific taste! Good luck!
If you were to add Tahini, how much would you add?
Love the picture on this one. I'm thinking I need to try hummus in the pressure cooker too.
Hooray! I love this one. Can't wait to make it again 🙂
Made this the other day as I wanted something a little different to have with my raw veggie mix for lunch. This was absolutely perfect. I think this is my new go to dip for veggies, just love it…and hubby, who hates most dips was even impressed!