Add all the ingredients, except the oil, into the blender: Beans, tahini, lemon juice, vinegar, water, salt, ground coriander and garlic powder.
Blend until very smooth. Depending on the power of your blender this can take 3-5 minutes - no need to hurry!
While the blender is running, slowly pour in the oil, and continue blending until it is incorporated.
Turn off the blender and check the texture. Add a bit more water if it seems a bit too thick.
To serve the bean hummus as a dip, transfer to a bowl and garnish with a few whole cooked beans, a drizzle of olive oil, a dash of paprika and some nigella seeds.
Beans: Any type of beans will make a smooth and creamy dip, as long as they are well cooked and soft. The color might vary, of course.Vinegar: Just use extra lemon juice.Garlic powder: Use 2 cloves of fresh garlic in place of 1 tsp garlic powder.Coriander: Simply omit or add any flavourings you want, like cumin, curry powder, garam masala, etc.Olive oil: Other oils can also give a smooth and rich texture, but olive oil powers the best flavour.
Drizzling in the olive oil
Opinions on this vary. When olive oil gets blended for a while at high speed, some of its bitter components might be exposed, resulting in a more bitter flavour. But if you are in a hurry or just can't be bothered, blending the oil with the rest of the ingredients from the beginning is fine.
Canned vs Cooked Beans
You can either use canned beans, or you can start with dry beans and cook them from scratch. Whatever you choose, here's how to know how many to use:1 (15 oz. / 400 g) can of beans equals approximately:
9 oz. / 250 g drained or cooked beans
¾ cups or 125 g dry beans
Most recipes call for a food processor with a wide base, and this is what we typically use. But we also found that an immersion blender and a tall jug work perfectly for creating smooth and creamy hummus with this recipe!