White Bean Hummus With Tahini and Coriander

By Genevieve Ko

Updated June 30, 2023

  • David Malosh for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(1,607)
Comments
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Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.

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Ingredients

Yield:2¼ cups

  • 1 garlic clove

  • 1 (15-ounce) can white cannellini beans, rinsed and drained

  • ¼ cup tahini

  • 5 tablespoons fresh lemon juice (from 1 large lemon)

  • 2 teaspoons coriander seeds, coarsely ground, or 1 ½ teaspoons ground coriander

  • 2 teaspoons white miso paste (optional)

  • Kosher salt (such as Diamond Crystal)

  • ¼ cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 305 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 6 grams fiber; 432 milligrams sodium; 10 grams protein; 1 gram sugar

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

  1. Step 1

    Pulse the garlic in a food processor until minced.

  2. 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.

Tip

  • The dip will keep in the refrigerator in an airtight container for up to 1 week.

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Ratings

5 out of 5
1,607 user ratings
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Comments

EJ

@jr A little kindness goes a long way, especially online. We all miss obvious things sometimes.

Lacey

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).

Tina

Yes, kindness especially appropriate in a post about bean dip.

msgg

Delightful! Finished with a bit of lemon zest and moved this recipe to my "Keep" file.

Emily

I love this but highly recommend using about half the salt if you are using the miso.

Rachel

great base recipe to riff on. every time I roast garlic, I throw a few extra heads in the oven, and this is my favorite way to use them up. I prefer with a little less lemon/olive oil, and topped with a dollop of homemade hot pepper relish.

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