How to make White Tepary Bean Salad and White Tepary Bean Hummus

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May 22, 2020 @ 12:00 pm – 12:30 pm
How to make White Tepary Bean Salad and White Tepary Bean Hummus

Join us on Friday, May 22, 2020 as Alyssa Dixon will teach how to make Tepary Bean Salad and Tepary Bean Hummus on Friday, May 22, 2020, 12:00 p.m. on the NATIVE HEALTH Facebook page:

Basic cooking of Tepary Beans:

  • 2 cups of Stotoah Bavi (White Tepary beans) cleaned and rinsed
  • 3 quarts of water (12 cups)

Combine beans and water in a pot. Bring pot to a boil and reduce heat to simmer. Partially cover the pot and cook beans until tender (approximately 2-4 hours). Add water as needed. Salt to taste (after cooking). Great When Cooked In A Crock Pot!


Here are the recipes if you wish to following along with Chef Alyssa Dixon.

Click to download a PDF of the recipe: White Tepary Hummus recipe

White Tepary Hummus


  • 1 cup White Tepary Beans, cooked & cooled 
  • 1 cup Garbanzos, cooked & rinsed (canned is fine) 
  • 2 garlic cloves, whole 
  • 1 ½ teaspoon salt 
  • 1/3 cup tahini, stirred well 
  • 5 tablespoons lemon juice, fresh 
  • ¼ cup of water 
  • ¼ cup olive oil, plus extra for serving 


Add Tepary beans, Garbanzos beans, garlic cloves, and salt into the food processor. Begin to process for 30 seconds. Stop, and scrape down the sides of the bowl. Next add in the tahini and process for another 15 seconds to mix well together. Add in the lemon juice, water and process for 20 seconds, then once again scrape down the sides of the bowl. With the food processor running, slowly add in the olive oil and process for another 25 seconds or until smooth. Transfer to a serving bowl, top off with a few of whole Teapry beans and a drizzle of olive oil. Pair with fresh cut veggies, pita chips or use as a spread on a sandwich.


Click to download a PDF of the recipe: White Tepary Bean Salad recipe

White Tepary Bean Salad


  • 2 cups of White Tepary Beans, cooked and cooled
  • ½ Red Onion, sliced
  • ½ Red Bell Pepper, diced
  • 1 small Cucumber, diced
  • 1 cup of Cherry Tomatoes, halved
  • 1 cup of Parsley, chopped
  • 2 tablespoons Olive Oil
  • Salt & Pepper to taste


Put all ingredients into large serving bowl and fold together until mixed well. Serve cold or at room temperature as a side or wrapped in a piece of lettuce.