White Bean Hummus With Tahini and Coriander

By Genevieve Ko

Updated July 1, 2023

White Bean Hummus With Tahini and Coriander
David Malosh for The New York Times
Total Time
5 minutes
Rating
5(1,483)
Comments
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Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.

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Ingredients

Yield:2¼ cups
  • 1garlic clove
  • 1(15-ounce) can white cannellini beans, rinsed and drained
  • ¼cup tahini
  • 5tablespoons fresh lemon juice (from 1 large lemon)
  • 2teaspoons coriander seeds, coarsely ground, or 1½ teaspoons ground coriander
  • 2teaspoons white miso paste (optional)
  • Kosher salt (such as Diamond Crystal)
  • ¼cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)

305 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 10 grams protein; 432 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pulse the garlic in a food processor until minced.

  2. Step 2

    Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.

Tip
  • The dip will keep in the refrigerator in an airtight container for up to 1 week.

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Ratings

5 out of 5
1,483 user ratings
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Comments

EJ

@jr A little kindness goes a long way, especially online. We all miss obvious things sometimes.

Lacey

Love this! Few modifications that worked for me: I doubled the lemon, added a little more oil, toasted the coriander, roasted the garlic, and added a generous cracking of pepper melange (black, white, green and pink).

Tina

Yes, kindness especially appropriate in a post about bean dip.

Calliope

This was a hit! I used Northern Beans and served w toasted pita. Not a bit left

Newlywed KM

For the veans, cooked (from dry) a mix of rancho gordo yellow eyes and canellini beans. I ended up using some water & lime juice while blending as I was short on lemon and it turned out fabulously.

(sometimes) Cooks Well for Others

No notes! Everyone I’ve served this to has been amazed. Goes great with veggies (the crunchier, the better), as well as pita chips. I am a little sensitive to garlic so I leave the minced garlic in the lemon juice while I get everything else prepped and measured and no issues whatsoever. Great appetizer or a side dish!

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