One Part Plant’s Jessica Murnane reinvents the classic dip.
Before you go all eye-roll-y and mutter, “Why mess with a good thing?” listen here. Because One Part Plant—the cult-fave site for the healthiest and most delicious recipes cum-podcast-cum-cookbook—founder Jessica Murnane just made it better with her white bean buffalo hummus. Trust us when we tell you it’s delicious and so good for you. Consider it added to your dip roster the next time you entertain.
White Bean Buffalo Hummus
Makes 4-6 servings
Hummus without chickpeas? Oh, yes. I don’t have anything against chickpeas, but when it comes to hummus, sometimes I like to mix it up and use other beans or legumes. Some people have a really difficult time digesting chickpeas. If you’ve ever noticed that you’re super gassy after eating a tub of hummus, you might be one of them. Northern and cannellini beans make a great substitute. My favorite way to eat this hummus is to spread it on a charred tortilla and then load it up with veggies and herbs.
1 (15-ounce) can northern or cannellini beans, drained
and rinsed, or 1 ¾ cups cooked beans
¼ cup tahini
2–3 tbsp buffalo sauce (see Kitchen Notes)
½ tsp real maple syrup
2–3 tbsp fresh lemon juice
1. In a food processor with the S blade attached, pulse the beans, tahini, 2 tablespoons of buffalo sauce, maple syrup, 2 tablespoons of lemon juice, and a pinch of salt to a smooth paste.
2. Add more salt and lemon juice if needed and more buffalo sauce to get the spice level you love.
3. Store the hummus covered in the fridge for up to a week.
Kitchen Notes: When shopping for buffalo sauce, make sure to read labels carefully. Look for brands that don’t contain extra sugars or dairy products. Tessemae’s is my favorite.
Photo: Nicole Franzen; Food styling: Vivian Lui and Joni Noe