Make a batch of this delicious white bean hummus with lemon gremolata for your next dinner party. Your guests are sure to love the garlicky bean dip topped with the flavorful lemon gremolata.
If you like hummus, you’ll enjoy this white bean version. The lemon gremolata provides a crisp citrus and herbal contrast with the creamy white bean dip.
This recipe makes about 4 1/2 cups of hummus and 3/4 cup of gremolata.
Tips
- After blending the hummus, adjust it with more lemon or olive oil as you see fit. The dip should be thick enough for dipping.
- While you can serve hummus cold from the refrigerator, it is more flavorful served at room temperature. The same goes for the gremolata.
- I recommend using a food processor to make the gremolata, but you can make it by hand by finely chopping the ingredients and stirring everything together.
Ingredients
You need the following ingredients to make white bean hummus with lemon gremolata.
White Bean Hummus Ingredients
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cloves garlic, roughly chopped
- 1/2 cup well-stirred tahini
- 1/3 cup fresh lemon juice (from about 1 1/2 medium juicy lemons)
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 teaspoon kosher salt
- Fresh ground pepper, to taste
Lemon Gremolata Ingredients
- 1 bunch flat leaf Italian parsley, large stems removed
- 10 large mint leaves
- 2 cloves garlic, peeled and chopped
- Zest of one large lemon
- 2 tablespoons fresh lemon juice (more to taste)
- 6 tablespoons olive oil
- ¼ teaspoon sea salt, or to taste
- 4 teaspoons red pepper flakes
Directions
Make the white bean hummus.
Add the beans, chopped garlic, tahini, lemon, olive oil, salt, and a little pepper to a food processor or blender. Process until smooth. Taste and adjust the salt and pepper. Store it in the refrigerator, but remember to pull it out in time to bring it to room temperature before serving.
Make the lemon gremolata.
Add all of the ingredients to a food processor. Using the pulse button, process everything until chopped, but not puréed. Let it sit for a few minutes to blend, then taste and adjust the salt and pepper.
To serve the dip, scoop the hummus into a shallow bowl, leaving enough room to add the gremolata. Spoon the gremolata around the edge of the hummus, so that it surrounds the dip.
Serve the dip with vegetable crudités, pita bread or pita chips.
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