White Beans Hummus and Basil

This recipe is another variation of the infinite ones that can be made of traditional Lebanese hummus. In this case, chickpeas have been replaced by another legume, beans. Taina has been replaced by peanuts. And to for the final touch, basil.


  • 250 gr. cooked white beans
  • 2 cloves of garlic
  • 20 gr. extra virgin olive oil
  • Juice of half a lemon
  • 1 tablespoon of cumin
  • 100g of crushed peanuts previously soaked
  • A bunch of basil
  • Salt and pepper to taste


  1. In a food processor or with a stick blender, add all the ingredients and mix them until you get a spongy paste.
  2. You can accompany it with some toast and a sautéed zucchini and mushrooms as in my case.
  3. To serve it, sprinkle some paprika or some type of seed and extra virgin olive oil.

Hummus history:

The roots that each town sinks in its own land are formed by the cultural heritage generated since the first inhabitants formed those communities. What is cooked, what is eaten, is part of the essence of each civilization and gives many clues about its identity. It is eaten throughout the Middle East, especially in Lebanon, where it appears in ancient writings, whose origin some place in ancient Egypt, although some discuss it.

What is clear is that hummus existed long before all the nations claiming their paternity existed as states: before World War II, all were part of the Ottoman Empire. The Jews who emigrated to Israel from the Eastern countries wanted to forget their food, which they identified with the persecution, and reconnect with their biblical roots. That is why they adopted hummus as their own. In Lebanon, it is such an omnipresent dish that waiters hardly ask you if you want it: they take it for granted, according to the country’s Tourism Minister. For the Palestinians, hummus is a crucial part of their culture, their history and their identity. The origin of this word comes from the Arabic term hummus and means “chickpea.” Its most complete denomination is that of Hummus bi tahina.

It is common to serve this dish at breakfast. In spite of being a basic food, of humble origin, it is a nutritious meal, low in fat, that does not contain cholesterol or sugars, and is very rich in proteins and fiber. It is eaten accompanied by a flat bread, as is the case with pita bread.


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