Sous Vide White Bean Hummus
By America's Test KitchenPublished on March 20, 2019
Time
Sous vide: 3 to 5 hours; active cooking time: 40 minutes
Yield
Serves 6
Sous Vide Temperature
194°F/90°C
Ingredients
Before You Begin
Be sure to double bag the beans to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
- Dissolve ½ teaspoon salt and baking soda in 5 cups water in 1-gallon zipper-lock freezer bag. Add beans and seal bag. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until beans are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 3 hours or up to 5 hours.
- Drain beans and set aside. Pulse ½ cup lemon juice, ⅓ cup water, garlic, and 1 teaspoon salt in food processor until coarse puree forms, about 20 pulses. Transfer to small bowl and let steep for 10 minutes. Strain lemon juice mixture through fine-mesh strainer back into processor; discard solids. Add tahini and process until mixture is smooth and well combined, about 1 minute, scraping down sides of bowl as needed. Add beans and cumin and process until mixture is very smooth, about 4 minutes. Adjust consistency with up to 2 tablespoons water and season with salt to taste.
- Toss parsley, dill, and olives with 2 tablespoons oil, remaining 2 teaspoons lemon juice, and ⅛ teaspoon salt in small bowl. Transfer hummus to large bowl and use back of large spoon to spread hummus up sides of bowl, leaving well at center. Place herb salad in center of well. Sprinkle pepitas, sunflower seeds, and sesame seeds over top. Drizzle with remaining 2 tablespoons oil and serve.
- Hummus can be refrigerated for up to 3 days. Let sit at room temperature for 30 minutes and then proceed with step 4.
to make ahead
Time
Sous vide: 3 to 5 hours; active cooking time: 40 minutesYield
Serves 6Sous Vide Temperature
194°F/90°CIngredients
Ingredients
Ingredients
Why This Recipe Works
Short of pressure cooking, there are few methods out there for cooking beans that can produce consistently creamy and evenly cooked beans. Those two qualities are essential if you want to make hummus. Fortunately, sous vide is a simple, foolproof way to get there. Here we wanted to make an easy white bean hummus with the familiar garlic and lemon flavors. A simple solution of baking soda and salt went a long way toward speeding the deterioration of the tough pectin exterior and softening the beans. Since there was little to no agitation from a vigorous boil or simmer, there were virtually no blowouts, and the beans cooked at relatively the same rate, which translated to a smoother puree with a uniform texture. To lend some complexity, we buzzed in some tahini and fancied it up with a simple herb salad on top. This hummus keeps surprisingly well in the fridge, but after one bite, storage won't be necessary.
Before You Begin
Be sure to double bag the beans to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
- Dissolve ½ teaspoon salt and baking soda in 5 cups water in 1-gallon zipper-lock freezer bag. Add beans and seal bag. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until beans are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 3 hours or up to 5 hours.
- Drain beans and set aside. Pulse ½ cup lemon juice, ⅓ cup water, garlic, and 1 teaspoon salt in food processor until coarse puree forms, about 20 pulses. Transfer to small bowl and let steep for 10 minutes. Strain lemon juice mixture through fine-mesh strainer back into processor; discard solids. Add tahini and process until mixture is smooth and well combined, about 1 minute, scraping down sides of bowl as needed. Add beans and cumin and process until mixture is very smooth, about 4 minutes. Adjust consistency with up to 2 tablespoons water and season with salt to taste.
- Toss parsley, dill, and olives with 2 tablespoons oil, remaining 2 teaspoons lemon juice, and ⅛ teaspoon salt in small bowl. Transfer hummus to large bowl and use back of large spoon to spread hummus up sides of bowl, leaving well at center. Place herb salad in center of well. Sprinkle pepitas, sunflower seeds, and sesame seeds over top. Drizzle with remaining 2 tablespoons oil and serve.
- Hummus can be refrigerated for up to 3 days. Let sit at room temperature for 30 minutes and then proceed with step 4.
to make ahead
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