White Bean and Fennel Hummus with Klara Risberg

Recipe and words by Klara Risberg

Slight tweak to everyone's favourite dip - the hummus. I like to use different beans, spices and toppings to change up the traditional hummus recipe depending on what I have at home. Super simple but definitely one to know! 



400g white beans 
70ml tahini
50ml olive oil 
1 garlic clove 
1 tsp toasted fennel seeds
A splash of ice cold water
Juice and zest of one lemon
Salt and pepper to taste
Herbs to garnish - optional 


Add beans (keep a few to garnish), tahini, garlic, fennel seeds and lemon juice to a mixer and blend, drizzle the olive oil and some water if needed. The tahini will thicken it up so only use the water if too thick. Use salt and pepper to taste.  

To marinate the beans to garnish simply dress them with herbs, a little olive oil, fennel seeds and lemon zest.  

Spread onto a plate or bowl and make a well in the middle, add the whole beans and sprinkle some flaky sea salt on top. 

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

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