- Cooking Time:
- Servings: 6
- Preparation Time: 10
- 1 (15 oz) can of navy beans, rinsed and drained (or 1 1/2 cup cooked beans)
- 1 garlic scape, chopped (or 1/2 garlic clove, minced)
- 1/4 cup olive oil (or more, to taste)
- 1-2 Tablespoons of tahini (sesame butter)
- Juice of 1/2 lemon, or more, to taste
- 1/2 teaspoon salt (to taste)
- A few Tablespoons of water
- Place the beans, the garlic, olive oil, tahini, lemon juice, salt, and 1-2 Tablespoons of water into a food processor and purée until well combined, smooth and creamy. If thick, add a little bit of water and mix again.
- Spoon the dip out into a bowl. Refrigerate and serve cold- drizzle with olive oil if you want.
NotesFeaturing: Garlic Scapes, cut veggies (rabioles, cucumber, kohlrabi, carrots, radishes, etc.)
I ran out of chickpeas one day wanting to make hummus so I used white navy beans instead. It was a instant hit and have been making it often these days (at home and for farm events)- it's a little smoother in texture than chickpea hummus and it goes great with cut veggies. It's great in sandwiches or served on toasted bread slices as an appetizer. It's gotten many kids thumbs up!
*** This recipe is an approximation of what I make as I usually don't measure for this recipe but just go by taste ****