This Cannellini Bean and Avocado Hummus is smooth and creamy with a hint of heat…and it’s both vegan and gluten-free.
Have you ever tried hummus made from legumes other than chickpeas?
Such as black bean hummus, for example?
Maybe pinto bean hummus, perhaps?
How about lentil hummus?
Or even white bean hummus, like the one I’ll be sharing with you today?
I don’t know about you, but I just really LOVE hummus no matter what legume it’s made with!
I remember when I first tried a hummus made with cannnellini beans. I found it at my local organic market and was totally stoked because it didn’t have any tahini!
If you read my last post, you know I’m not a big fan of tahini, so I leave it out when I make hummus at home. However, if I have to buy pre-made hummus, I usually just suck it up and deal with it, which is why I’ll usually go for ones with strong flavors like horseradish or beet.
But not this time…this time I was in luck. I think I ate the entire tub of that glorious tahini-free cannellini bean hummus in one sitting.
Then one day, disaster struck! The store stopped selling the hummus…MY FAVORITE hummus.
Anyway, it was back to making my own hummus. So, after stumbling upon this avocado hummus recipe by Giada De Laurentiis, I was inspired to create my own white bean hummus with avocado.
For my version, I decided to turn up the heat and add some hot sauce to the mix, and then top it all off with crushed red pepper flakes.
And now, without further ado…
Learn how to make it
Add cannellini beans, avocado, garlic, parsley, lemon juice, salt and hot sauce to the bowl of a food processor.
Begin processing on low speed. While processing, slowly add 1 tablespoon of the olive oil.
Continue processing until the dip is smooth and creamy, and no chunks remain. You may have to stop to scrape down the sides during processing.
Add more olive oil if needed, and keep processing until hummus has a smooth consistency.
Enjoy immediately or refrigerate to firm up a little more. Garnish with crushed red pepper flakes before serving.
Cannellini Bean and Avocado Hummus
- 1 (15 oz.) can of cannellini beans, drained and rinsed
- 1 large avocado (pitted, peeled and coarsely chopped)
- 1 clove garlic (chopped)
- 1/4 cup fresh parsley leaves (not packed)
- 2 tbsp freshly squeezed lemon juice
- 3/4 tsp kosher salt
- 1 tsp red pepper hot sauce (I used Cholula original)
- 1-2 tbsp extra virgin olive oil
- Crushed red pepper flakes, to taste (for garnish)
- Add cannellini beans, avocado, garlic, parsley, lemon juice, salt and hot sauce to the bowl of a food processor.
- Begin processing on low speed.
- While processing, slowly add 1 tablespoon of the extra virgin olive oil.
- Continue processing until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides. Add more olive oil if needed. Keep processing until hummus has a smooth consistency.
- Enjoy immediately or refrigerate to firm up a little more. Garnish with crushed red pepper flakes before serving.
So, what do you think? Let me know in the comments below. 🙂
This post originally appeared on Watch Learn Eat on February 12, 2014. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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