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White Bean Hummus with Leeks and Mushrooms

Yield: 4-1/4 cups Prep 35 mins Start to Finish 35 mins
White Bean Hummus with Leeks and Mushrooms


  • 2 14 ounce cans cannellini beans, rinsed and drained
  • 1/3 cup  plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup  tahini (sesame-seed paste)
  • 3 tablespoons  fresh lemon juice
  • 1 tablespoon  chopped garlic
  • 1 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 2 tablespoons  unsalted butter
  • 2 leeks, white and light-green parts only, thinly sliced
  • 10 ounces  assorted mushrooms, thinly sliced
  • 1 tablespoon  fresh thyme leaves, plus more for garnish


1. In a food processor, combine beans, 1/3 cup oil, the tahini, juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; puree until smooth. Transfer to a platter.

2. In a large nonstick skillet, heat remaining 2 tablespoons oil and the butter over medium-high heat until melted; add leeks. Saute, stirring occasionally, until just golden, about 6 minutes. Add mushrooms and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until mushrooms are softened, about 5 minutes. Stir in thyme.

3. Top hummus with mushroom-leek mixture and garnish with thyme, if desired. Serve at room temperature. Makes 4-1/4 cups.

Nutrition Facts

  • cal.(kcal)130,
  • Fat, total(g)9,
  • chol.(mg)4,
  • sat. fat(g)2,
  • carb.(g)11,
  • fiber(g)3,
  • pro.(g)4,
  • sodium(mg)264,
  • Percent Daily Values are based on a 2,000 calorie diet