White Bean Hummus With Tahini and Coriander
Updated July 1, 2023
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1garlic clove
- 1(15-ounce) can white cannellini beans, rinsed and drained
- ¼cup tahini
- 5tablespoons fresh lemon juice (from 1 large lemon)
- 2teaspoons coriander seeds, coarsely ground, or 1½ teaspoons ground coriander
- 2teaspoons white miso paste (optional)
- Kosher salt (such as Diamond Crystal)
- ¼cup extra-virgin olive oil
Nutritional analysis per serving (4.5 servings)
305 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 10 grams protein; 432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse the garlic in a food processor until minced.
- Step 2
Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.
- The dip will keep in the refrigerator in an airtight container for up to 1 week.
Private Notes
Comments
@jr A little kindness goes a long way, especially online. We all miss obvious things sometimes.
Love this! Few modifications that worked for me: I doubled the lemon, added a little more oil, toasted the coriander, roasted the garlic, and added a generous cracking of pepper melange (black, white, green and pink).
Yes, kindness especially appropriate in a post about bean dip.
Absolutely delicious! I used the miso and wouldn’t change a thing.
This is pretty good--but Melissa Clark's white bean hummus recipe here has bolder, more delicious flavors. (It makes twice as much but can easily be halved.) It has no tahini at all--not that I have anything against tahini!--and no cumin, and uses cumin instead of coriander. When I made this (coriander) one as directed, I found it comparatively bland and improved it by adding some coriander and red pepper flakes in hot oil at the end. But I was sorry I didn't stick with Melissa Clark's take.
(CORRECTED) This is pretty good--but Melissa Clark's white bean hummus recipe here has bolder, more delicious flavors. (It makes twice as much but can easily be halved.) It has no tahini at all--not that I have anything against tahini!--and uses cumin instead of coriander. When I made this (coriander) one as directed, I found it comparatively bland and improved it by adding some coriander and red pepper flakes in hot oil at the end. But I was sorry I didn't stick with Melissa Clark's take.