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A jar of vegan hummus made from white kidney beans on a table with plant-based ingredients
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Duration10 mins
Prep Time10 mins

Ingredients

  • 2 cups of fresh sorrel leaves packed (French or sheep sorrel)
  • 1 15 oz / 425g / 1½ cups can of cannellini beans, drained and well rinsed.
  • ¼ cup 2 oz. tahini
  • 2 tablespoons of freshly squeezed lemon juice about 1 medium lemon
  • 1 teaspoon of lemon zest about 1 small lemon
  • 1 clove of garlic minced or pressed (2 small cloves if you really love garlic)
  • 1 teaspoon of kosher salt
  • Water to thin the hummus if needed
  • Olive oil for serving optional

Instructions

  • Fluff your sorrel into a food processor and pulse until the leaves are finely chopped.
  • Plop all of the other ingredients on top and pulse until it looks smooth and creamy. There will be little green specks of sorrel.
  • Take a look at the consistency and decide if it needs to be thinned with water depending on how you choose to use it. If it spreads easily with a butter knife but clings to a spoon when turned over, no water is needed to use it as a dip. For pasta, pour in 1 tablespoon of water at a time and blend to thin the hummus until it is loose but not runny (no more than ¼ cup).
  • Give it a taste and decide if it needs additional salt to make the flavors pop or a tad more lemon for brightness.
  • Serve with a drizzle of olive oil on top! (optional)