White Bean Sorrel Hummus Recipe
🔪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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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.