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Take no shortcuts in making White Bean Hummus from Louie
Special Request

Take no shortcuts in making White Bean Hummus from Louie

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We received a request for the White Bean Hummus from Louie from Molly Barry Wagner through the Post-Dispatch Food and Dining in St. Louis Facebook Group.

The white bean hummus recipe from Louie starts with a humble dried bean, the Great Northern. Using canned beans isn’t an acceptable shortcut here, but creating this lush and velvety spread just as Executive Chef Sean Turner directs is well worth the effort.

Even though some ingredients like kombu, a type of seaweed, and fresh mint might not be staples in a pandemic kitchen, seeking them out for this recipe is also worth the effort. The amino acids in kombu help soften beans and make them more digestible; they also add a bit of umami. The mint, which is cut in half-inch pieces, adds a pop and a sweetness that works well with the lemon and garlic in the dish.

“The hummus started as something I like to make home when I would have people over,” Turner says. “It’s a nice easy dish to share. So we took that recipe before we opened, we did some development on it, got it just right, and shazam — it’s been on the menu since we opened.”

The hummus is spread across a plate, topped with fresh mint, smoked salt, and a drizzle of buttery olive oil. It’s served with house-made pita hearth bread, which also developed from Turner’s personal interests.

The menu at Louie is tightly curated, but Turner is always on the lookout for new ideas. “We do a family meal at the restaurant here every day. It’s a good way to play with ideas that you like that don’t fit at the restaurant, but maybe will fit in the future. I find myself more often than not experimenting with Middle Eastern foods,” he says.

Although Louie is not open for indoor dining, the entire menu is available for curbside carryout, as well as four to five specials each night. The restaurant accepts calls after 2 p.m. each day for dinner orders.

“We’re doing some good specials now. We just started our take on an Italian beef sandwich. It’s an approachable, affordable sandwich that’s fun,” he says. “We also have a poached cod with braised kale, Israeli couscous, sweet potatoes and pomegranate seeds.

“Our entrees are all really great. The roast chicken is really popular. People think ‘It’s just chicken, but once people eat it they realize it’s on a different level.” Restaurant critic Ian Froeb called it “the best roast chicken (with rapini and its own jus) ... in town.”

Don’t look for carry-out on Christmas Eve or Christmas Day, however. “We’re are going to shut down on Christmas Eve and Christmas Day so the staff can enjoy their holidays with the family,” Turner says.

As for his own Christmas dinner, Turner’s off the hook. “I’m pretty lucky that my parents live in town, and my dad’s actually a chef, so I won’t have to cook at all,” he says.


706 DeMun Avenue, Clayton


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