Sharon Palmer RD

Published on December 30, 2024

Whip up a fabulous Curried White Bean Hummus with fresh or dried turmeric to let those earthy, warm flavors bring a vibrant kick to your next snacking session. I promise that you can get this recipe done in under 10 minutes! Just open a can, toss the beans into a blender with some garlic, lemon, tahini, EVOO, cumin seeds, turmeric, and black pepper; push the button, and voila! You will have this fabulous vegan, gluten-free curried white bean hummus recipe done lickety split! This flavorful white bean dip is perfect served with whole grain pita or flat bread, crackers, and veggies as a spread, dip, or appetizer. And it’s also wonderful served with veggie balls, lentil patties, falafel, wraps, and sandwiches.

Packed with nutrition, this white bean hummus is brimming with fiber, plant-based protein, healthy fats, vitamins, minerals, and phytochemicals with antioxidant and anti-inflammatory action. With only a light touch of added fats (which you can easily omit) and no added salts or sugars, this recipe fits nicely into your no whole plant foods (SOS-free) lifestyle.

Watch me make this recipe in my Instagram video here.

Print

Curried White Bean Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: The Plant-Powered Dietitian
Total Time: 8 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

Whip up this vibrant, turmeric-infused curried white bean hummus recipe in under 10 minutes, with essentials you probably have in your pantry right now! It’s also gluten-free and vegan.

Ingredients

Scale

1 (15-ounce) can white beans (i.e., navy, cannelloni), drained, reserve liquid
1 large garlic clove
1 lemon, juiced
2 tablespoons tahini
1 teaspoon cumin seeds
1-inch fresh turmeric (or 1 teaspoon dried, ground turmeric)
½ teaspoon black pepper
1 tablespoon extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

Place drained white beans, garlic, lemon juice, tahini, cumin seeds, turmeric, and black pepper into the container of a small blender.
Process for a few seconds, adding olive oil and enough reserved liquid to make a smooth and creamy texture. May need to pause and scrape down sides as needed.
Transfer to a serving bowl, cover, and refrigerate for up to five days.
Makes about 1 ½ cups or 6 (about ¼-cup) servings.

Prep Time: 8 minutes
Category: Dips
Cuisine: American, Mediterranean