White Bean Sorrel Hummus

White Bean Sorrel Hummus Recipe

By VegetaFull

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes


2 packed cups of fresh sorrel leaves (sheep sorrel or French sorrel)

1 clove of garlic, minced (use 2 cloves if you really like garlic)

1 teaspoon kosher salt

2½ tablespoons freshly squeezed lemon juice

1½ teaspoons organic lemon zest

1½ cups of cannellini beans (about 1 15oz. can) drained and well rinsed

¼ cup of tahini

¼ cup of water

Note: Makes 2 cups


1First wash and pat dry your sorrel leaves. Chop them up into smaller pieces so that they will blend easier. Add the sorrel to a food processor and pulse until the leaves are coarsely ground.

2Next add your minced garlic, salt, lemon juice and zest and pulse to combine. If using canned beans, drain and rinse your beans well to avoid a “beany” taste. If using home cooked beans, just measure out 1½ cups and add them to the food processor along with the tahini. Blend until combined.

3Now it’s time to add the water. We are using water in place of oil to make our hummus oil-free. The richness of the beans and the healthy fats in the tahini will make for a rich and creamy flavorful hummus. Add the water, a little at a time, until you reach a nice spreadable consistency. I like a thicker hummus as a dip for vegetables and a thinner, spreadable hummus for flatbreads or to toss with hot grains or cold salads.

4Taste for seasoning and spread on whatever makes your heart happy!

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