Quick bean hummus with raw vegetables
4 servings
10 minutes
Quick bean hummus with raw vegetables is an unusual yet brilliant reimagining of a traditional Arabic dish. Hummus, usually made from chickpeas, gains new life here thanks to white beans, making it tender and creamy. This version is especially convenient for quick preparation and has a bright, rich flavor from garlic, cilantro, lemon juice, and paprika. Fresh vegetables—radishes, carrots, bell peppers, tomatoes, and cucumbers—add a crunchy texture and freshness that perfectly complement the softness of the hummus. The dish is suitable for light snacks, friendly gatherings, and healthy bites, delighting not only with its taste but also with its simplicity of preparation.
1
Chop the garlic and cilantro. Drain the liquid from the beans and mix it with garlic, cilantro, lemon juice, oil, salt, and paprika.
- Fresh cilantro (coriander): 1 bunch
- Garlic: 3 cloves
- Canned white beans: 2 jars
- Lemon juice: 15 ml
- Extra virgin olive oil: 1 tablespoon
- Ground paprika: 1 teaspoon
2
Use a hand blender to chop everything into a coarse puree.
3
For serving: radish, carrot, sweet pepper, tomatoes, cucumbers, celery stalks. Cut the vegetables into pieces for serving.
- Vegetables: to taste
