Hummus w/ White Beans & Roasted Tomatoes
This roasted tomato hummus combines white navy beans, cherry tomatoes, lemons, garlic, tahini, olive oil, cumin, salt, and crushed ice. Feel free to mix and match in your own ingredients of choice. I often make this kind of recipe with squash or peppers, instead of tomatoes. A lot of other white beans also cook fairly quickly. They're a great bean to quick soak or just boil straight out. Dried beans are also going to have a much better taste and texture than canned beans.
Equipment
- Large Pot
- Stovetop
- Food Processor
- Air Fryer (or Oven)
Ingredients
- 2 c. navy beans
- 15 cherry tomatoes roasted (or 4 large tomatoes)
- 1 lemon juiced
- 2 cloves garlic
- 1 tbsp. tahini
- 1 tbsp. olive oil
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/2 c. crushed ice (optional)
Instructions
Cook Beans
- Add white beans to a large pot and cover with a couple inches of water.
- Bring to a boil and then reduce heat to a simmer.
- Simmer for about an hour and 20 minutes, or until tender. You may need to add more water as it simmers down and occasionally adjust the temperature to keep them from boiling.The beans should still keep their shape and not turn to mush. But theoretically putting a fork in them would split them in half.
- Drain the beans immediately after cooking.
Roast Tomatoes
- Place the tomatoes in an air fryer. Roast for about 8 minutes, or until the skin has lightly charred and begun to blacken.
- Remove the tomatoes from heat and let cool enough to handle.
Make Hummus
- Add beans, tomatoes, lemon juice, garlic, tahini, olive oil, cumin, and salt to a high powered blender or food processor. Blend until mixture forms a smooth paste and you can no longer see pieces of beans.
- Add crushed ice and blend for 2-4 more minutes. This is entirely optional, but the rapid cooling helps with the texture.If you don't have crushed ice, you can also add ice water or olive oil, 1 tablespoon at a time. The exact consistency differs slightly depending on how much the chickpeas have absorbed water during the simmering process. Even if you cook them perfectly, the age of the chickpeas can still be a variable. If they're too thick, just add a little bit more liquid!
- Once a smooth, consistent texture has been achieved, remove and chill before serving. I usually chill for about an hour. This is optional as well, but warm beans aren't exactly what we tend to think of when we look to hummus!
Tips, Tricks, & Notes
- For more information on hummus, I have an article on The Fundamentals of Making Hummus. This includes the chickpea versus garbanzo bean debate, canned versus dried chickpeas, and types of food processors and puréeing that work best (and least best).