White Bean Hummus With Tahini and Coriander Recipe (2024)

@jr A little kindness goes a long way, especially online. We all miss obvious things sometimes.

Love this! Few modifications that worked for me: I doubled the lemon, added a little more oil, toasted the coriander, roasted the garlic, and added a generous cracking of pepper melange (black, white, green and pink).

Yes, kindness especially appropriate in a post about bean dip.

Here’s to kindness! I am adding the miso because I do like the added mellow undertone. Also, I grind the seeds in a coffee grinder that we use just for spices. I like this for a different protein low carb snack served with celery.

Very good but did not like the miso in it; the second time without the miso tasted better to me. Served with heated naan with a garnish of toasted coriander seed and minced cilantro and guests loved it. Nice departure from hummus. Perfect for using the naan as the basis for a "pizza" and adding roasted veggies on top before going into the oven.

I used this recipe as a starting point with what I had to hand—and it was delicious. Freshly cooked navy beans, lightly toasted coriander and cumin seeds (crushed in a pestle and mortar), plus a couple of tablespoons of ice water (a trick stolen from Ottenghi’s hummus recipe) to thin it out. Miso is salty enough for me, so I skipped the addition of extra salt. Good olive oil makes all the difference here also.

Made this dip for a party using dried beans. I put 1 tsp coriander seeds and 1 tsp cumin seeds in the food processor with the garlic to coarsely grind them, probably would have been better to use a mortar and pestle but no one seemed to mind the chunks of spices.I also didn't have any miso on hand so I threw in a similar amount of nutritional yeast.I will definitely make this one again! Very popular and very similar to traditional hummus, with a slightly different taste profile.

Wonderful and very easy! I didn't have coriander, but I added a little paprika and a pinch of cayenne, and cracked black pepper on top before serving - delicious!!

This recipe sounds delicious, but it is not hummus. Hummus is Arabic for chick pea, hence the name "hummus b' tahini" chick peas with sesame paste. Just saying.

As much as I love lemon juice, 5 Tbsp in this recipe is a bit much for me. I think 3 Tbsp is plenty. Try starting there and add more if it pleases you.And I used two cloves of garlic. Just seems to go well with cannellini beans.

Used tahini as I didn't have white miso - excellent results. Zahav's hummus recipe calls for letting garlic and lemon 'mellow' for ten minutes to reduce the bitterness of the garlic. Applied that here. Love the warm spices and the texture of the white beans is delightfully smooth and creamy.

Really good. Used 2 TBS. tahini, 2 TBS. olive oil, 1 TBS. water to thin it a little, and only 1/2 tsp. of ground coriander. Used the miso and everything else exactly as written. Not sure why but I found it surprising how good this is. I like it better than traditional hummus.

Double the lemon; toast the coriander.

I used black eyed peas and it was delish!

Learn how to read. ''The miso paste is optional, but it gives the mellow white beans a nice savory depth.''

Nice departure from chickpea-based hummus. Double the garlic and used low or no-salt beans since the miso adds the sodium for you. Found the tahini stands out more than the miso does. Make a few hours before serving so flavors can blend.

Got everything together for this and then realized I was out of white beans :/ Followed the recipe exactly, save for black beans instead of white. Turned a bit of an unpleasant color, but mmmmm. Will make again with the correct bean for sure!

LOVE this recipe!I lightly toast the coriander seeds before I crush them in a mortar and pestle. Sometimes I include a few cumin seeds as well.When I run out of seeds powdered coriander works fine.

This is a super easy and very tasty dip. I like to lightly toast the. coriander seeds in a dry frying pan before I crush them and add to the dip.

I made this as written and we thought it was absolutely delicious! I did use the optional white miso paste. Bringing it for a Thanksgiving appetizer. Different than a chickpea hummus, which we have all the time, so this seems special!

5 stars for ease to tastiness ratio. Needed a quick, healthy snack and this fit the bill. Will play with add-ins next time, but delicious as written, miso included.

The photo shows a version that is still a bit chunky. We blended ours for a while, and it was extremely creamy, more so than chickpeas typically are. We really enjoyed it. Followed the recipe but tweaked the proportion of lemon and salt a bit to our taste.

I'm Lebanese so I was skeptical of the cannellinis and the coriander. WoW! What a really good flavor. I had guests and they loved it as much as my regular humuus. Will make this again.

Delicious! Substituting soy sauce for the miso worked well.

try 1 tsp ground corianderuse only 4 T lemon juice

Nice, but I found that the white bean flavor got overtaken by the tahini and miso. I doubled up on olive oil, lemon, and coriander to balance things out. If I make this again I’ll ixnay the miso and cut back on tahini. As another poster mentioned, adding a few Tbs of water really helped with texture.

When I'm in the mood for hummus, I'll use almost any canned beans I have and then modify the seasonings according to a whim. And ... Success!! I'll try this with the miso, it looks really good.

Has anyone tried this using peanut butter instead of tahini? A member of our family is quite allergic to sesame.

I make a similar dip using canned Northern White Beans. I assume they taste the same. I add cumin as well as garlic, but might try the coriander for a change.

I made this yesterday as I accidentally overcooked white beans destined for a white bean salad and what a happy accident! I’ve made a lot of hummus over the years but always with chick peas (garbanzo beans) so as I wasn’t sure of the flavour profile with white beans I decided to follow this to the letter (apart from a couple of ice cubes which I always use making humus). Wow, so delicious especially the white miso which gave it a whole extra dimension, do try it!