Well, I’m officially obsessed. This miso cannellini bean hummus is a new favorite! It’s rich, creamy, and a nice change from traditional chickpea hummus. Serve it with your favorite crackers, veggies, or add a dollop to some pasta.
Miso Cannellini Bean Hummus
- 1.5 cups cooked organic cannellini beans (or one jar of Jovial beans*)
- 1 medium red onion (around 2 cups when chopped)
- 2 tbsp tahini
- 3 tbsp juice from bean jar/can*
- 2.5 tsp white miso (1.5 tsp for the beans and 1 tsp for the onions)
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- Chop red onion into thin strips, around 1-2 inches long. Heat a large pan on medium/high heat and add a splash of veggie broth or water. Sauté the onions until they are a deep purple (around 10 minutes). Add liquid as needed to ensure the onions don’t stick.
- While the onions are cooking, add all the other ingredients to a blender, leaving out 1 tsp of miso paste for the onions. Don’t process just yet.
- When the onions are finished, remove from heat and add 1 tsp miso paste. Mash and stir the miso in well. Add a little water or extra olive oil if you need.
- Add 1 heaping tbsp of the sautéed onions to the blender. Blend until smooth. Add 1-2 tbsp of water as needed, to reach desired consistency.
- Pour the bean mixture into your favorite dish and arrange the rest of the sautéed onions on top. Garnish with scallions or parsley. Enjoy!
*Note: I am really loving Jovial canned beans. The company soaks their organic beans before pressure cooking, which helps make the beans easier to digest and the nutrients more bioavailable.
*If you are using beans that you cooked from dry, simply replace bean juice with more water. You could also use extra virgin olive oil.