White Bean Hummus with Herb and Olive Salad

Name: White Bean Hummus with Herb and Olive Salad
Yield: 4 cups; serves 8 to 10 as an appetizer
Ingredients: 1 teaspoon plus 2 teaspoons, kosher salt, divided; ¼ teaspoon, baking soda; 8 cups plus ⅓ cup, water, divided; 1¼ cups, white tepary beans, picked over and rinsed; ½ cup plus 2 teaspoons, lemon juice, divided; 4 , garlic cloves, unpeeled; ⅔ cup, tahini; ¼ teaspoon, ground cumin; ¾ cup, fresh parsley, chopped coarse; ½ cup, fresh dill sprigs, chopped coarse; ½ cup, kalamata olives, pitted and sliced thin; 2 tablespoons plus 2 tablespoons, extra-virgin olive oil, divided; 2 tablespoons, pepitas, toasted; 2 tablespoons, sunflower seeds, toasted; 2 tablespoons, white sesame seeds, toasted

5 comments

Appetizers

Desert tepary beans can take the heat.

SERVES4 cups; 8 to 10 as an appetizer

White Bean Hummus with Herb and Olive Salad

WHY THIS RECIPE WORKS

Tepary beans were first cultivated by Native Americans in the American southwest and are prized for their drought-resistant properties. The tepary bean’s tolerance of heat and water stress makes it an attractive crop for forward-thinking ag...

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