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Vanilla Bean Hummus Recipe

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4.2 from 12 reviews

This Vanilla Bean Hummus is a delightful twist on traditional hummus, combining creamy white beans with sweet agave syrup, rich cashew butter, and fragrant vanilla for a smooth, dessert-worthy spread perfect for snacking or pairing with fruits and crackers.

Ingredients

Base Ingredients

  • 1 and 1/2 cups white beans (cooked, or 1 can, very well rinsed)
  • 1/4 cup cashew butter

Sweeteners and Flavorings

  • 1/4 cup agave syrup (or another sweetener of choice)
  • 1 pod vanilla beans
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt

Instructions

  1. Prepare the Beans: Drain and rinse the white beans thoroughly to remove any canning liquid and set them aside, ensuring they are ready to blend.
  2. Blend Initial Ingredients: Add the cashew butter, agave syrup, vanilla bean pod, vanilla extract, and sea salt to the bowl of a food processor. Blend on high speed for one minute until the mixture is well combined and creamy.
  3. Add and Process Beans: Add the drained beans to the food processor and pulse for one minute. Stop, remove the lid, and scrape down the sides of the bowl to ensure even blending. Process again for an additional minute, scrape down the sides once more, and repeat 1-2 more times until the hummus becomes smooth and creamy.
  4. Adjust Consistency: If the hummus appears too thick at any point, add one tablespoon of water after each blending step until the desired creamy consistency is achieved.
  5. Chill Before Serving: Transfer the hummus to an airtight container and chill it in the refrigerator until ready to serve, allowing the flavors to meld beautifully.

Notes

  • For best flavor, use high-quality vanilla bean pods and pure vanilla extract.
  • Adjust sweetness to taste by varying the amount of agave syrup.
  • This hummus pairs well with fresh fruit, crackers, or as a sweet spread on toast.
  • Cashew butter can be substituted with almond butter for a different nut flavor.
  • Ensure beans are well rinsed to avoid a metallic canned taste.