Recipe: White Bean Hummus with Summer Garden Vegetables

Recipe provided courtesy of Sean Gartland of Flint Farmers' Market and Michigan Farm to School
Yield: 4-6 servings

Supplies and Equipment

  • Potato masher or food processor
  • Measuring spoons
  • Mixing bowl
  • Whisk or spatula
  • Knife
  • Cutting board


  • 1 can of White Northern beans (15 ounce can)
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 3 to 4 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • 4 to 6 cups of cut vegetables (carrots, celery, zucchini, broccoli, or other vegetables in season)


  1. Pour drained beans into a large bowl.
  2. Juice the lemon using a citrus juicer or by hand.
  3. Mince the garlic clove.
  4. Add tahini, lemon juice, and garlic to beans.
  5. Using the potato masher or food processor, mix the ingredients together until softened.
  6. Incorporate olive oil slowly, using a whisk or spatula if necessary.
  7. Season with salt to taste.
  8. Cut seasonal vegetables such as carrots, celery, zucchini, broccoli or other available vegetables into strips, florets, or individual "pieces" for dipping into the hummus.
  9. Serve hummus with cut vegetables..