Common Questions
Cannellini vs. navy beans
Both work beautifully. Cannellini beans (white kidney beans) make a slightly creamier, more buttery dip. Navy beans are mild and smooth too, sometimes a bit thicker. Use what you have.
How do I make it really smooth?
Three small tricks help a lot: rinse and drain beans well, blend longer than you think (a full minute or two), and add liquid slowly until it turns glossy. If you have time, warming the beans briefly in the microwave (30 to 45 seconds) can also help them blend smoother.
If you want truly extra-silky texture, you can slip off some of the bean skins before blending. It is a little fussy, but it does make a difference.
Can I use dried beans?
Yes. Use about 3 cups cooked white beans (cannellini or navy). Since home-cooked beans vary, start with the smaller amount of water and add just enough to get that pale, swirly finish.
Can I use bean liquid instead of water?
Yes. A few tablespoons of reserved bean liquid from canned beans can be used in place of water. Add it slowly, just like you would with water, until it turns creamy and airy.
What can I use instead of tahini?
For a no-tahini version, use extra olive oil for richness plus either Greek yogurt (tangy and creamy) or a spoonful of nut butter (cashew is the mildest). The recipe below includes a simple no-tahini option.
Why does my hummus taste bitter?
Usually it is from garlic that is too strong or olive oil that tastes peppery and bitter. Start with 1 clove, blend, then add more if needed. Also choose an olive oil you like the flavor of, since you will taste it.
What should I serve it with?
Pita wedges, pita chips, crackers, cucumber rounds, bell pepper strips, carrot sticks, cherry tomatoes, and warm naan all work. It is also excellent spread on toast with sliced tomatoes and a pinch of salt.
