I love houmous and it seems like I can’t get enough of it. From the first time I’ve tasted it many years ago, I’ve tried all sorts of different recipes, including a baked version. As a child, I would have eaten bean mash lots of times. My mother used to make it especially during the winter months. It’s similar to houmous, but not exactly the same thing.
I shared this recipe on the blog two years ago, but I’ve decided to take new pictures and update this recipe.
To make the bean houmous, I’ve used a can of baked beans. I picked a low sugar and low salt version as I prefer it like that. It’s a very cheap meal to make, as the price for a can of baked beans starts from 25p. Having a big bowl of bean houmous dip for less than £1 is quite great. Or you can eat it as a main dish with some olives and pitta bread. Furthermore, the dish is naturally vegan and gluten free, so everybody can enjoy it. Sometimes I’ve added lemon juice in it, but not recently as I prefer it without lemon juice.
Ingredients for Bean Houmous. 2 servings as starters or 1 as main:
– 1 can of baked beans
– 2 spoons of tahini paste
– 1-2 garlic cloves
– 1 spoon of olive oil
– cumin
– ground coriander
– coriander leaf (optional)
– black pepper (optional)
The bean houmous, like all other types of houmous is very easy to make. Just put the baked beans in a blender, add the tahini paste and mix. Peel and wash the garlic, press it with a garlic press, and toss it in. Add the spices and blend until the houmous is smooth. Pour the olive oil and mix for another couple of minutes. Finally, have a taste and add a bit more spices if you think is necessary.
Transfer the houmous in a bowl and sprinkle sumac on top or what you prefer. This time I’ve sprinkled fried onions. Serve with bread, olives, carrot sticks, or whatever you like.
Do you like houmous? Have you ever tried a baked bean houmous before?
I love anything with beans and legumes! A great idea of using baked beans, Anca.
Hummus is my favorite thing in the whole world! This baked bean version sounds really good too, I’ll definitely try it 😉
I’m intrigued by this and wonder if your canned baked beans are comparable to ours in the US. What size can did you use? Do you drain the can or just dump the whole thing into the processor? The onions on top look wonderful, too!
For some reason this post never showed up in my reader, so I’m really glad I noticed it in the sidebar of your book blog.
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It might not showed up because it was an old post which I re-published, after I’ve updated it.
The baked beans I use are the standard, cheapest, version from the supermarket, at 400g (14 oz). They are in a tomato sauce and have a few other ingredients too. I just put everything in the blender, including the sauce, as it needs a bit of moisture to have a good consistency.
I get the onions from the supermarket, already fried, in a small pack, they are great for salads or as toppings. I just have to make sure I buy brands which use sustainable palm oil and that’s it.
Thanks! I’ve printed out the recipe and hope to try it very soon.
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