A few weeks ago we had the most amazing White Acres Peas Hummus with Crudités from our favorite little specialty market and bakery, Copain. The hummus was simple and accompanied by the most delicious crudités, including watermelon radishes which continue to elude us, endive, and snap peas. Inspired by the fact that we’d just had one of the most amazing hummus’ we’ve ever had, we decided to try making some of our own.
With the help of our food processor, this hummus is incredibly quick and easy to make, and I definitely suggest popping it in the refrigerator to chill for a bit b/c depending on the consistency of your hummus you want it to firm up a little bit.
White Bean Hummus with Crudités
1 can cannellini beans (15.8 oz), drained and rinsed
2 tablespoons tahini
2 tablespoons extra virgin olive oil
Juice of 1 lemon
2 clove garlic, minced
1 pinch of lemon salt (or large grain salt)
Topping (options) — Drizzle of EVOO, Za’atar, or Toasted Sesame Seeds
In a food processor, add cannellini beans, tahini, EVOO, lemon, garlic, lemon salt and blend until smooth. Place in the fridge to chill for about 20 minutes while you prepare the crudités.
Snap Peas (fresh or air fried)
Sliced Mini Cucumbers
Mini Bell Peppers