Smoked White Bean Hummus

Written by Eydie Desser

To be served with Pita Chips, or this recipe can be used as a salad dressing or spread for a veggie wrap!


  • 15-oz. can no-salt Cannellini beans such as Eden Brand, drained, rinsed and dried with a paper towel
  • 2 TB tahini (sesame seed paste), we use Artisana Brand
  • 2 TB nutritional yeast flakes
  • 1-2 small garlic cloves, coarsely chopped, about 1 tsp., or more to taste
  • ½ shallot, coarsely chopped
  • Juice of 1 lemon, or more to taste (2 TB+, as needed)
  • 1 fresh thyme sprig, leaves stripped from the stem
  • ½ teaspoon freshly ground black pepper
  • ¼ cup GOE veggie stock, or other no-salt vegetable stock
  • Pinch of salt (optional)
  • Hickory, apple, pecan or oak wood chips for the stovetop smoker


1- Prepare stovetop smoker: Place smoker on the range and remove grill and tray. Add 1 TB smoking chips in the middle of the stove top body and sprinkle some more all around the container. (I use a mixture of Hickory and Pecan chips). Line the tray with foil and place inside smoker body. Place the grill on top of a foil-lined tray and cover with a piece of parchment paper cut to fit. Pour beans onto the parchment-lined grill in one layer. Close lid keeping it slightly opened at the end, about 1”.

2- Smoke the beans: turn on the heat to med-high. When you see wisps of smoke coming out, close the lid completely. Smoke for about 6 minutes, or until beans take on just the slightest bit of color.

3- When smoked, take off the lid and lift the beans out using the parchment paper. Pour them onto a plate and let cool.

4- In a food processor, add all of the other ingredients, except the vegetable stock. Add the smoked cooled beans to the processor, and blend. Add just enough vegetable stock to make the hummus smooth and creamy. Taste and adjust seasonings, adding more pepper/lemon juice/garlic, if needed. Just before serving, add a pinch of salt (optional).

Serve with pita chips, or use as a salad dressing or spread for a veggie wrap.

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