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Creamy Cilantro Navy Bean Hummus

We're celebrating the launch of our Flourist Navy Beans from H&M Farms in Altona, Manitoba with a few recipes highlighting these delicious and nutrient-rich beans. This hummus has an incredible creaminess factor which makes it perfect as a dip with bread, crackers or freshly sliced vegetables, but we also love it spread in a sandwich.

Creamy Cilantro Navy Bean Hummus
2 cups cooked Flourist Navy Beans
1 yellow pepper, roasted
1 bunch fresh cilantro, lower stems removed
1/4 c tahini
1/4 c lemon juice
2-4 tbsp olive oil 
1 tsp salt
1 fresh jalapeno pepper (optional)
chile flakes for garnish
scallions, sliced for garnish
olive oil for garnish

To cook our Navy Beans, soak for 6-24* hours in plenty of cold water. When ready to cook, drain and rinse in a colander with cold water. Transfer the soaked beans to a pot and cover with at least 6 inches of cold water. Bring to boil on high heat, and once boiling turn heat to maintain a gentle rolling boil until the beans are soft, roughly 35-40 minutes. Drain, rinse well with cold water and use as desired. 

*Soaking time is very flexible, but it is best not to exceed 24 hours for these beans. 

Preheat the oven to 400°F. Slice the pepper in half and place it on a flat baking tray, seed side down (no need to seed the pepper first). Roast the pepper until the skin is black and starting to rise off the flesh of the pepper. Feel free to char the entire backside of the pepper here as this will make it easier to remove. Once the pepper is ready, remove it from the oven and let it cool until you can comfortably handle it. When cool enough, simply remove the inner seeds with your hands and roughly pull off the charred skins, it’s ok if you don’t get all of it. 

Simply combine all of the ingredients and blend in a blender or food processor until smooth and creamy. Remove and garnish with chili flakes, sliced scallions, fresh jalapeno slices, olive oil and black pepper if desired.

Serve with crusty homemade bread, cracker or sliced vegetables of your choice.

Store cooked beans for future use in the fridge in a container with plenty of cold water to cover. Stored this way, your beans will stay fresh for up to a week (you may wish to change the water once or twice, rinsing the beans in between as well).


Shira McDermott

Yes! You will love this recipe Cheri, we can’t wait for you to try it too! Thanks for testing those out for us!


I am so excited that I have some of these very beans cooked and waiting in my fridge this very minute because that means I can make this hummus asap. CanNOT wait!! Thanks for the recipe – and the very very good beans :)

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