Tomato and white bean hummus Goya

Healthy recipes





José Luis Estevan


José Luis Estevan

Chef José Luis Estevan teaches us how to prepare tomato hummus with a GOYA white bean base to load up on vegetable proteins and carbohydrates in a healthy and refreshing way, thanks to the spicy kick of Goya ají.

Ingredients Preparation Share




  • 50 g of tomato paste
  • 140 g of of Alubia blanca extra
  • 400 g of roasted tomato (we will need 2 kg approx.)
  • 100 g of Italian dried dehydrated tomato
  • 4 g of Mix spices (mustard seed, coriander seed and cumin seed)
  • 20 g of tahini
  • 40 g of of Goya Extra Virgin Olive Oil
  • 20 g of red onion
  • 1 clove of garlic without germ
  • 1 little spoon of of Yellow hot pepper paste Goya
  • 1 cup of lemon juice
  • 1 pinch of salt

Para el topping

  • 1 histful of hazelnuts
  • 3 tablespoon of white vinegar
  • 1 histful of green sprouts
  • 6 units of cherry tomatoes


  1. Cook the beans in a pressure cooker for one hour.
  2. Drain them well before adding.
  3. Roast some tomatoes in the oven for 1 hour to get the roasted tomato.
  4. In the thermomix, add the cooked beans, spices, tahini, onion, oil, tomato concentrate, tomato sauce and garlic.
  5. Blend until a thick paste is obtained.
  6. Add the point of acidity, salt and spiciness.
  7. For the topping, put all the ingredients in a bowl and let it macerate for a few minutes.
  8. Then, with the help of a spoon, make a "volcano" to include the mixture in the center of your plate.

Follow this step-by-step video-recipe

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