White Bean Hummus is delicious and creamy. It combines cannellini beans with shallots, crème fraîche, garlic, thyme and plenty of North African spices. The delicate flavor of the cannellini beans pairs wonderfully with the sweet and fully crème fraîche and the spices. Note that the spices are essential to uncover the full flavor of this hummus. On the other hand, crème fraîche can be substituted with sour cream. Serve this tender, delectable dish as a side or with crackers or veggies as an appetizer.
First, drain and dry the cannellini beans.
In a Dutch oven, warm up olive oil over medium-low heat. Add shallots, garlic and thyme and sauté on low until translucent.
Next, add the beans and broth. Increase heat to medium-high and bring to boil, uncovered. Reduce heat to low and cook the beans, shallots, garlic and thyme for about 90 minutes (until soft).
Let the beans cool and remove and reserve excess liquid. Add Ras el-Hanout spice blend, Dukkah Spice blend, and crème fraîche. Try the beans and add pepper and salt to taste.
Puree adding the reserved liquid if needed.
Before serving, add a pinch of cayenne and lemon slices. The White Bean Hummus is ready!
Servings 0