White Bean & Dill "Hummus" - Live Slow Run Far

White Bean & Dill “Hummus”

We certainly like our plant based spreads in this household. Traditional hummus is an obvious favorite, and we just love always having a tub of it sitting in the fridge, ready to be spread on bread or act as a dip (or – confession time – just eaten with a spoon). For #localthirty, we had to figure out what to replace it with – because, unfortunately, we can’t get the core ingredients chickpeas and tahini locally. With the help of our ‘cheat’ ingredients lemon, salt and black pepper though, you can still cook up pretty delicious stuff! Thanks to the overall awesome food brand GoGreen, we can get our hands on Swedish (and close enough to us to fit the #localthirty challenge) grown white, kidney, black and cranberry beans. Needless to say, we’ve been carrying out these by the dozens from the store the past month. The small white beans have proven themselves a great substitute for chickpeas in all types of bean spreads, purees etc. Here, they’re paired with our own dill, frozen at the peak of summer, and the combination is quite lovely. Have you ever tried a dill flavored spread before? It’s really, really good! One of the best ways of having this ‘hummus’ is spread on flatbread, topped with something a little crispy (such as carrot ribbons) and then rolled up and eaten as a wrap. Truth to be told, this has been our lunch food many days during September. Filling, nutritious – and yummy. Give it a try!

För recept på svenska, klicka här: “Hummus” på vita bönor och dill

2 cups small white beans, drained and rinsed
2 garlic cloves
1-2 tablespoons lemon juice
1 tablespoon canola oil
1/3-1/2 cup fresh or frozen dill, chopped
1/4-1/2 teaspoon salt
A good grind of black pepper
1/2-1 tablespoon water (optional)

In either a large bowl (if using a stick blender) or food processor, place beans, garlic cloves, lemon juice and canola oil. Blend until smooth (or to your liking). Stir in dill and season with salt and pepper. If you’d like the consistency more spreadable and less thick, also stir in a little bit of water. Serve right away, or refrigerate until later.

2 thoughts on “White Bean & Dill “Hummus””

  1. Pingback: Carrot-Ginger Soup with Sweet Potatoes • LIVE SLOW RUN FAR

  2. Pingback: "Hummus" på vita bönor och dill | Live Slow Run Far

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