White Bean Hummus from Chef Justin Beckett

This is a simple recipe that can be made up to two days ahead and used throughout the week for lunches or a quick dinner. Provided by Chef Justin Beckett of Beckett’s Table and Southern Rail, hummus is originally made with all chickpeas (also known as garbanzo beans) but he has used a combination in this recipe. Either way, all beans are great for protein and fiber among other nutrients, providing pure energy to sustain throughout the day. Serve with assorted raw vegetables, whole grain crackers, etc.

Yields: 2 quarts



  1. Cook and cool all the beans, making sure to reserve the cooking liquid.
  2. Place half the cooked beans in a food processor and pulse to break them apart.
  3. Slowly add in half the garlic oil, lemon juice and the bean cooking liquid.
  4. Puree until smooth.
  5. Remove bean mixture and place in mixing bowl.
  6. Repeat with second half of the beans, oil, juice and liquid.
  7. Season the bowl with the cumin, paprika, salt and pepper
  8. Chill all the way through.
  9. Enjoy!