White Bean Sorrel Hummus

Name: White Bean Sorrel Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups of fresh sorrel leaves, packed (French or sheep sorrel); 1 (15 oz / 425g / 1½ cups) can of cannellini beans, drained and well rinsed.; ¼ cup (2 oz.) tahini; 2 tablespoons of freshly squeezed lemon juice (about 1 medium lemon); 1 teaspoon of lemon zest (about 1 small lemon); 1 clove of garlic, minced or pressed (2 small cloves if you really love garlic); 1 teaspoon of kosher salt; Water to thin the hummus (if needed); Olive oil for serving (optional)

June 27, 2022 by Carol Clayton in dips and spreads

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Move over chickpeas! This white bean hummus recipe is made with creamy cannellini beans and tangy sorrel. It’s full of flavorful ingredients like tahini, lemon, and garlic. Make this versatile vegan spread at home in about 10 minutes!

I first met sorrel at a volunteer work party where the day's challenge was to free a field from weeds while preserving the season’s produce. This task seemed simple enough, pull out weedy stuff, don’t touch edible stuff. Go it. The first row went smoothly, and I happily tugged at grassy clumps and clover. Feeling confident in the next row, I drove my shovel into a green leafy patch and prepared to pop up the offending weed. “Stop!” rang out across the field from the farm owner. I had nearly uprooted a precious sorrel plant tagged for that week’s CSA members. No damage was done, and sorrel and I have been good friends ever since.

Since getting to know this edible little leaf, my favorite way to harness its lemony flavor is to toss a large handful into hummus. Bright tart sorrel is a natural pair with mild cannellini beans and makes a killer variation on traditional hummus.

What is sorrel?

Sorrel is a leafy green that falls between an herb and a leaf vegetable. It has a bright, tart, lemony flavor similar to dipping spinach into lemon juice. It grows wild in many parts of the United States and is often cultivated by local farmers.

There are two types of sorrel that are great for making hummus, French sorrel, and sheep sorrel. French sorrel has a mild lemony flavor and is easy to cultivate. Sheep sorrel has a stronger, somewhat sour flavor and, like its taste, grows wild.

Where can I find sorrel?

The most common place to purchase sorrel is at your farmer’s market in the spring and summer. It grows well here in the Pacific Northwest and is a frequent flyer in my CSA box. You might even be lucky enough to find it in the “local” section of your natural grocer. Windowsill herb gardening is another fun option.

Substitutions

If sorrel is rare in your area or out of season, spinach is a tasty substitution. Make the recipe as directed. Taste the finished dish and decide if it needs a squeeze of lemon to brighten the mild spinach or a pinch of salt.

Let’s take a closer look at the other ingredients

Hummus, which literally means “chickpea” in Arabic is traditionally made with cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. This delicious combination of flavors is versatile, nutrient-dense, and practically foolproof. Click here for a nifty article on the history of hummus.

This white bean hummus recipe uses:

Cannellini beans for mild creaminess which tempers the sour flavor of sorrel. Canned beans are perfectly acceptable and what I usually use. Just be sure to drain and rinse them well first. Cook homemade beans a little on the soft side for easier blending.
Generous amounts of tahini for rich flavor and a hint of nuttiness.
Minced garlic (Don’t even think of using powdered!) Add as much as you like but remember, a little raw garlic goes a long way.
Fresh lemon juice and zest. One medium-sized lemon should be just the right amount.
Kosher salt to balance the flavors and give it that zing!
Water and olive oil. Thin overly thick hummus with a splash of water for tossing with pasta and salads. And, of course, a drizzle of olive oil on the top of a swirly plate of hummus is irresistible.

Tips for fool-proof hummus

Use a food processor, not a blender to leave a hint of texture. A high-powered blender will blend the ingredients into a smoothie bowl instead of hummus.

Blend your sorrel first. This lets you decide how large you’d like the green specks in your hummus to be. Use the pulse setting to finely chop the sorrel, stopping to scrape the sides down a couple of times. Stop blending when the sorrel is minced but not pureed.

Drain and rinse canned beans for a clean mild flavor. The aquafaba or bean water in canned beans can taste overly “beany” when mixed into hummus.

Mince or press your garlic before blending. Whole garlic cloves will leave little spicy chunks in the hummus even after being pulsed multiple times in a food processor.

Use fresh lemon juice and zest. I promise it’s worth the extra 3 minutes to zest and juice a lemon. Your hummus will taste so much cleaner and brighter than using artificial lemon juice from a plastic bottle.

Add salt to taste. I know, I know, you’ve heard this a million times before. But… your food really will taste better if you test the finished dish and decide if it needs a pinch more salt. Use less salt if your canned beans are salted.

Thin with water only if necessary. Once all your ingredients are blended, drag a butter knife through the hummus. Can it be easily spread on pita bread or scooped up with a cracker? If it’s too thick, add water, a tablespoon at a time, until creamy but not runny.

Ways to enjoy this vegan hummus recipe

Spread on pita bread or use in place of mayonnaise in a sandwich
Use as a dip for vegetables, chips, or crackers
Thin with a splash of water to make a killer pasta sauce or salad dressing
Toss with cooked grains such as rice and quinoa
Snack on it straight from the spoon!

Now when I’m weeding in the garden, I keep a keen eye out for my friend, sorrel. This cannellini hummus recipe is my favorite way to enjoy her lemony flavor. And between you and me, I make this recipe year-round with spinach while waiting for sorrel season. Enjoy!

Ingredients for White Bean Sorrel Hummus / makes 2 cups

2 cups of fresh sorrel leaves, packed (French or sheep sorrel) The photos picture French sorrel
1 (15 oz / 425g / 1½ cups) can of cannellini beans, drained and well rinsed.
¼ cup (2 oz.) tahini
2 tablespoons of freshly squeezed lemon juice (about 1 medium lemon)
1 teaspoon of lemon zest (about 1 small lemon)
1 clove of garlic, minced or pressed (2 small cloves if you really love garlic)
1 teaspoon of kosher salt
Water to thin the hummus (if needed)
Olive oil for serving (optional)

How to make White Bean Sorrel Hummus

white bean sorrel hummus in a food processor

1. Fluff your sorrel into a food processor and pulse until the leaves are finely chopped.

2. Plop all of the other ingredients on top and pulse until it looks smooth and creamy. There will be little green specks of sorrel.

adding water to white bean sorrel hummus

3. Take a look at the consistency and decide if it needs to be thinned with water depending on how you choose to use it. If it spreads easily with a butter knife but clings to a spoon when turned over, no water is needed to use it as a dip. For pasta, pour in 1 tablespoon of water at a time and blend to thin the hummus until it is loose but not runny (no more than ¼ cup).

4. Give it a taste and decide if it needs additional salt to make the flavors pop or a tad more lemon for brightness.

5. Serve with a drizzle of olive oil on top! (optional)

Storage

Store leftovers in the fridge for up to a week.

More delicious dips to try!

Stinging Nettle Pesto

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Tangy Tofu Yogurt

If you like this recipe, please leave a 5-star rating on the recipe card below. Your ratings and comments mean the world to me!

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The inspiration for this recipe came from the cookbook “My New Roots” by Sarah Britton.

Yield: 8 Servings (makes 2 cups)

Author: Carol Clayton

White Bean Sorrel Hummus

( 0 reviews )

Prep time: 10 MinTotal time: 10 Min

Ingredients

2 cups of fresh sorrel leaves, packed (French or sheep sorrel)
1 (15 oz / 425g / 1½ cups) can of cannellini beans, drained and well rinsed.
¼ cup (2 oz.) tahini
2 tablespoons of freshly squeezed lemon juice (about 1 medium lemon)
1 teaspoon of lemon zest (about 1 small lemon)
1 clove of garlic, minced or pressed (2 small cloves if you really love garlic)
1 teaspoon of kosher salt
Water to thin the hummus (if needed)
Olive oil for serving (optional)

Instructions

Fluff your sorrel into a food processor and pulse until the leaves are finely chopped.
Plop all of the other ingredients on top and pulse until it looks smooth and creamy. There will be little green specks of sorrel.
Take a look at the consistency and decide if it needs to be thinned with water depending on how you choose to use it. If it spreads easily with a butter knife but clings to a spoon when turned over, no water is needed to use it as a dip. For pasta, pour in 1 tablespoon of water at a time and blend to thin the hummus until it is loose but not runny (no more than ¼ cup).
Give it a taste and decide if it needs additional salt to make the flavors pop or a tad more lemon for brightness.
Serve with a drizzle of olive oil on top! (optional)

Notes

Storage

Store leftovers in the fridge for up to a week.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

111.46

Fat (grams)

4.24

Sat. Fat (grams)

0.6

Carbs (grams)

13.96

Fiber (grams)

3.13

Net carbs

10.84

Sugar (grams)

0.27

Protein (grams)

5.57

Sodium (milligrams)

296.67

Cholesterol (grams)

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Red Velvet Hot Chocolate

June 20, 2022 by Carol Clayton in beverages

Red Velvet Hot Chocolate / Dairy Free

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This Red Velvet Hot Chocolate recipe is luxuriously rich and decadent. It tastes like your favorite cake in cozy beverage form! The beautiful pink tone comes from healthy beetroot in this dairy-free hug in a mug.

The first day of summer is tomorrow! Kids are out of school, summer festivals are on the calendar, and I’m itching to pack my puffy jacket away for a few short months. It’s hanging on a hook in my entryway teasing me as I write this. But, hey, whom I kidding? It’s Juneuary in the PNW and that puffy jacket and I are besties. While the rest of the country is sipping on a tall cool lemonade, I’ll be wrapping my hands around a warm mug of this red velvet hot chocolate.

Don’t feel sorry for us northwesters though this dairy free hot chocolate will put a smile on your face even in the thick of June gloom. It’s super rich and creamy thanks to soaked raw cashews. The pretty pink color comes from healthy beetroot, and you can use regular cocoa powder or make it a superfood drink with raw cacao powder. For just the right amount of sweetness, use the same amount of maple syrup as cocoa powder. A splash of vanilla and a pinch of salt balance the flavors. And if the temperature is soaring in your neck of the woods, no worries, this cake inspired beverage tastes just as luxurious straight from the fridge or iced!

red velvet hot chocolate poured from a pitcher

Is Red Velvet Hot Chocolate vegan?

Yup! By blending soaked raw cashews with water, we make rich and creamy dairy-free milk. This is the base for the hot chocolate. Look for raw cashews instead of roasted salted cashews. For the creamiest texture, soak the cashew in very hot water while you gather your ingredients and grate the beetroot. You can also soak the cashews in cold water in the fridge overnight for a totally raw beverage. Then drain off the soaking water, give them a good rinse, and pop them in the blender with the rest of the ingredients. Blend in high speed for at least 90 seconds and you’re good to go!

Can you taste the beetroot?

I personally cannot taste the beetroot in this recipe. The chocolate flavor is rich and hits your tongue first with sweet creaminess. If you’re really sensitive to the earthy flavor of beets, try using half the amount or skip this ingredient and use a few drops of natural red food coloring to create that signature red velvet pink.

Tip: It’s worth taking the time to grate the beetroot before blending so you don’t end up with little chunks of beet in your mug.

What cocoa powder should I use?

My favorite cocoa powder to use in this recipe is unsweetened dutched cocoa powder which has a mellow flavor and dissolves easily into liquids. (Like Oreo cookies!) If you’re looking for the healthiest form of chocolate, use raw cacao powder which is pure cacao bean powder and is minimally processed.

I love whipping up this comforting beverage all year long and like to keep a stash of grated beet handy in my freezer. All the other ingredients are shelf stable, so you are minutes away from the best hot chocolate in the PNW or right where you live!

Try this recipe it’s:

Creamy
Sweet
Full of chocolate flavor
Dairy-free
Healthy
Low effort
Tastes great hot or cold

More creamy dreamy beverages for summer and beyond!

Cherry Almond Milk

Healthy Shamrock Shake

Cashew Golden Milk

Keep scrolling for step-by-step instructions and photos!

Ingredients for Red Velvet Hot Chocolate

Makes 2 servings

2 cups (16 oz.) of cold water
½ cup (70g) of raw cashews (soaked until soft)
¼ cup of grated red beetroot (raw)
¼ cup (25g) tablespoons of unsweetened cocoa powder (or raw cacao powder)
¼ cup (2 oz.) of maple syrup
½ teaspoon of vanilla
Pinch of fine sea salt

How to make Red Velvet Hot Chocolate

1. First, soak your cashews in a jar filled with cold water overnight. Or quick soak the cashews in a heat proof jar by pouring boiling water over them. They’ll be soft after 20 minutes. Drain the cashews and give them a good rinse since the soaking water can be bitter.

2. Plop the water, cashews, beetroot, cocoa powder, maple syrup, vanilla, and salt into a blender. I’ve had the best luck creating a silky texture with no lumps in a small cup style blender like a Nutribullet.

3. Secure the lid and blend, at high speed, until completely smooth. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.

4. Warm the hot chocolate in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). OR, enjoy chilled from the fridge or iced.

5. Pour into your favorite mug and top with chocolate shavings and mini marshmallows!

Storage:

Store leftovers in the fridge for up to a week. The natural ingredients will separate, so give it a shake before serving.

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here and receive a FREE e-cookbook!

Yield: 2 servings

Author: Carol Clayton