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  • Prep-time: / Ready In:
  • Makes 3 cups

This garlicky homemade hummus gets its extra-creamy texture from navy beans that you cook from scratch. It’s important to sort dried beans before soaking them: Spread beans out on a kitchen towel, and remove any that are broken, shriveled, or unusually dark, as well as any rocks and debris that are in the mix.


  • 1 cup dry navy beans, sorted, rinsed, and soaked overnight
  • 3 tablespoons lime juice
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • Sea salt, to taste
  • ¼ cup finely chopped fresh cilantro


  1. Drain beans and place in a medium saucepan. Add 2 cups water. Bring to boiling over high; boil 3 to 5 minutes. Reduce heat; simmer, partially covered, 1 hour or until beans are very tender. Remove pan from heat; let cool. Do not drain.
  2. Transfer cooled beans and the cooking liquid to a blender or food processor. Add lime juice, garlic, and pepper. Cover and blend until smooth. Season with salt; pulse to combine.
  3. Transfer hummus to a bowl. Stir in cilantro. Cover and chill until ready to serve.

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(4.5 from 4 votes)
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KLB2 months ago
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I made this and for me it was pretty bland. I added 2tlbs of tahini and that did the trick. Much better. Made it a second time and omitted cilantro in lieu of salt free fajita seasoning and was even better.

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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