Bean Hummus

Hummus is a traditional food in many countries of the Levant. Hummus was first mentioned in writing in Egypt in the 13th century. Most often it is made from chickpeas, which is also the translation of the word. However, the bean hummus is also an original variant.


  • 125 g dried white beans or puff beans (equivalent to approx. 250 g after after soaking)
  • 1 tablespoon tahini (sesame paste)
  • 3 tablespoons olive oil (or more, to taste)
  • The juice of 1/2 lemon (depending on the desired acidity)
  • 1 clove of garlic (or more, according to taste)
  • 1 tablespoon mild paprika powder
  • Salt and pepper


  1. Soak the dry beans for one night. The addition of sodium bicarbonate or salt will soften the beans and helps with overly chalky water. Then pour away the soaking water (beans are generally toxic when uncooked). Refill with new water and cook the beans until they are done.
  2. Puree the ingredients with a (stick) blender, carefully adding the cooking water until the desired consistency is reached. It is worthwhile to put enough until the mixture is so fine that you can hardly feel any more particles on the tongue. Finally, season to taste with salt and pepper.
  3. The hummus will develop its true flavor only after a few days after a few days, when all the ingredients are well absorbed and the garlic note becomes softer. Traditionally, hummus is covered with oil for storage, which prolongs its shelf life. Experience shows that the garlic content also makes a significant difference here. If it turns out well, you get a product that you won’t want to miss as a spread or dip with fresh vegetables or pita bread. Enjoy your meal!

Good to know:

You don’t have to throw away the cooking water (also called aquafaba), it is full of nutrients and can be used in many ways, e.g. as a substitute for animal protein when making desserts!

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