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White bean hummus with sliced Chantenay

12 June 2013 By Chantenay

This white bean dip with lemon and fresh garlic has a smooth and creamy texture. Served with deliciously crunchy Chantenay carrots it’s perfect for lunchboxes, picnics or parties.

Serves: 4

Preparation time:  15 minutes

You’ll need:

For the dip:

  • 2 tbsp pine nuts
  • 200g/7oz canned cannellini beans
  • 2 large garlic clove, peeled and crushed
  • 2 tbsp tahini
  • Juice of half a lemon
  • 1 tsp ground cumin
  • Sea salt and black pepper
  • 150ml olive oil

For the crudités:

  • 500g Chantenay, tops removed and halved

What to do:

Toast the pine nuts in a small pan over a medium heat until they start to colour. Remove from the heat and set aside.

Drain the cannellini beans and place in a food processor with all the remaining ingredients except the oil. Blend to a smooth paste, adding a little oil at a time to make the smooth paste like consistency.

Taste and season adding a little more salt and lemon juice if required. This is best prepared overnight and chilled.

Top the dip with the toasted pine nuts and a drizzle of olive oil. Serve with the Chantenay carrots.

Filed Under: Snacking

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