This White Bean Buffalo Hummus is the perfect protein-packed afternoon snack or spread for any meal. Using white beans to create a creamy hummus is the secret to being able to cut back on oil in this recipe.
I’m pretty excited to be back into the routine of meal prepping on Sundays. Lately, I’ve been making a big batch of vegetable broth, 2 loaves of sourdough, hummus, quinoa (or other grains I have on hand), and a pan full of roasted vegetables.
And this is now the third weekend in a row I’ve made this White Bean Buffalo Hummus as my weekly hummus batch (so happy to finally have a recipe worthy of swapping out my fall and winter hummus). It’s no secret I’m a huge fan of white beans (see here and here and here) so it feels pretty natural for me to throw them into my hummus as well. The best part about swapping white beans for chickpeas in hummus is that they are so soft that you don’t even need olive oil to create a creamy consistency. I just make sure to process my hummus for at least 3 minutes (usually longer) and viola – it’s so smooth and whipped that you’ll have a hard time actually saving some for the week.
This recipe comes from Jessica Murnane’s new cookbook, One Part Plant. I’ve talked about my love for Jessica before (in the form of your amazingly inspirational podcast) and I’m going to do it again today. Her recipes in this cookbook are so refreshingly straightforward that I find myself turning to them again and again for weeknight meals and quick afternoon snacks. The Mexican Fried Rice Nachos alone have been on constant repeat in our house. The photography is gorgeous (of course – it’s done by Nicole Franzen) and Jessica’s writing makes you feel like you are catching up with a friend over a home cooked meal.
White Bean Buffalo Hummus recipe below:
- 1 15-oz can Northern or cannellini beans, drained and rinsed
- ¼ cup tahnini
- 3 Tbsp buffalo sauce
- ½ tsp real maple syrup
- 3 Tbsp lemon juice
- Dash of Sea salt
- Garnish options: sesame seeds, olive oil, more buffalo sauce, or microgreens
- Using a food processor fitted with an S-blade, combine all the ingredients and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.
- Transfer to a serving bowl, garnish with desired toppings, and serve with fresh bread or crackers. Alternatively, cover in an airtight container and place in the fridge until ready to enjoy.