Oil-Free White Bean Purée with Lemon and Cumin

General Xerophagy Published June 11, 2026

A bean purée without a drop of oil sounds like it would be flat. It isn't — the trick is using the bean's own starchy cooking liquid (or, for a true raw day, well-soaked beans and water) as the fat, then driving flavor with garlic, lemon, cumin, and salt until it's silky and savory. Spread thick on bread with sliced raw tomato and you have a strict-day meal that tastes like it's hiding something rich.

On xerophagy days, build it from soaked-and-blended beans with no cooking and no oil. On a no-oil cooked day, use beans you've simmered (no oil) for a smoother purée. On oil days, a swirl of olive oil and a dusting of paprika makes it a feast-day mezze.

FASTING LEVEL: Xerophagy (no oil; use soaked beans for a fully raw version)
SERVINGS: 4
TIME: 12 hours soaking + 15 minutes

INGREDIENTS

- 1 1/2 cups (250g) dried cannellini or navy beans, soaked 12 hours (or 2 cans, drained, for a no-oil cooked version)
- 3 cloves garlic, minced
- Juice of 1-2 lemons (about 1/4 cup)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground coriander
- Pinch of cayenne
- 1/2 to 3/4 cup cold water or bean soaking liquid, as needed
- 3 tablespoons raw sesame seeds, ground to a paste (optional, for body and protein)
- Sliced raw tomato, cucumber, and flatbread, to serve

METHOD

1. Soak the beans in plenty of cold water for at least 12 hours, changing the water once if you can. They should be fully plump and tender enough to mash easily between two fingers. Drain.

2. If you ground your own sesame paste, blitz the raw sesame seeds with a splash of water in a small grinder until a thick paste forms.

3. Put the drained beans, garlic, lemon juice, cumin, salt, coriander, cayenne, and sesame paste (if using) in a food processor.

4. Blend, adding cold water a little at a time, until completely smooth and spreadable — 2 to 3 minutes. Scrape down the sides and keep going; the longer you blend, the silkier it gets.

5. Taste and adjust salt and lemon. It should be bright and savory. Spread thickly on flatbread and top with raw tomato and cucumber.

NOTES

- Long soaking is essential for a raw version — undersoaked beans will be chalky. If unsure, simmer them with no oil until soft and treat it as a fast_without_oil dish.
- On oil days, blend in 2-3 tablespoons olive oil and finish with a drizzle on top.
- The sesame paste adds protein and richness; skip it if you prefer a leaner, brighter spread.
- Keeps 3 days refrigerated. Loosen with a little water before serving.