White Bean Hummus (Fasole Facaluite)

From Tatiana Briceag's Kitchen

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  • 1 cup white beans, soaked overnight (200 grams)
  • 1 tsp. brown sugar (could use coconut sugar)
  • 3 onions, chopped (280 grams)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 Tbsp olive oil (traditional is virgin sunflower oil)
  • Pinch of chilli powder
  • Sea salt & black pepper


In a large sauce pan, on medium heat, cover the beans with water. Bring to a boil. Change water. Bring to a boil again. Add bay leaf. Cook until beans are soft.

Meanwhile heat oil in a frying pan. Add onions. Sprinkle the onions with 1 tsp of sugar. Stir frequently and cook until caramelized and a light golden color. Divide in two and let cool.

Drain beans. Add garlic. Mash the mixture in a food processor until smooth, by pulsing it few times. If too dry add some water. Add salt, chili powder and freshly ground black pepper to taste. Add one part of the onions to the mashed beans and mix with a spoon, to incorporate.

Top your beans with remained onions. Serve cold topped with a splash of olive oil, and toast or fresh veggies.

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