Creamy white bean hummus

This truly is one of my favorite recipes of all time. By adding white beans, this hummus gets perfectly creamy and does not lose it’s typical taste.

This is one of my staple foods and I eat it almost every day. I add it to my potato-bowls, my bread or veggie sticks. Or, to be completely honest with you, oftentimes I just eat it without anything else.

It’s such a simple and quick recipe and in theory you could easily store it in the fridge for a couple of days. This, however, does not happen very often in my case…

In most of my recipes I use ume su instead of vinegar. Ume su is a Japanese product, more precisely the juice resulting from the pickeling of umeboshi plums. It has a beautiful salty but fruity flavor and it’s not as tart as vinegar. I love this seasoning because it gives such a deep and harmonious flavor to any dish. However, due to its inherent saltiness, any salt in a recipe may need to be reduced. If you don’t have ume su at home, ACV works equally well.