White Bean Hummus
Updated Jul 21, 2025
White bean hummus is made with white beans or cannellini beans, fresh garlic, lemon juice, and simple seasonings. Blended in a food processor until creamy.
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White Bean Hummus is so good!
I love a classic hummus recipe (obviously), but this white bean hummus has definitely earned a spot in the rotation. Even my Lebanese family, who have very strong opinions about what hummus should be, approve of this one.
I usually make this white bean hummus when I’m out of chickpeas or just want something a little different. It’s great for dipping, spreading, or eating straight out of the food processor with whatever I’ve got in the fridge.
Happy Cooking!
– Yumna
White Bean Hummus Ingredients
- White Beans: Any can of white beans (sometimes labeled as “cannellini beans”) will do!
- Lemon Juice: I’m all for fresh lemon juice over the bottled stuff.
- Garlic: I always prefer fresh garlic!
- Tahini: I love the flavor of tahini (and the texture as well), but if you’re not a fan, you can use extra virgin olive oil instead in this white bean hummus recipe.
- Seasoning: I like to use cumin and salt to season this hummus, but you can also add black pepper, sesame seeds, or fresh parsley as a garnish.
How to Make White Bean Hummus
White Bean Hummus Recipe
White bean hummus is made with white beans or cannellini beans, fresh garlic, lemon juice, and simple seasonings. Blended in a food processor until creamy.
Video
Ingredients
- 15 ounce can white beans
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove
- 2 teaspoons cumin
- ½ teaspoon salt
- Extra virgin olive oil for serving
- Fresh parsley for serving
Instructions
- Place the white beans in a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves, cumin salt and 2-3 ice cubes, and blend for about 2-3 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread with the back of a spoon to create swirls. Drizzle with olive oil, sprinkle fresh parsley on top. Serve cold or at room temperature.
Equipment
Notes
Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.
Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However if you are allergic to tahini, I would recommend using olive oil in its place. If you have other questions about any substitutions, please feel free to ask.
Equipment: I use the Kitchen Aid food processor to make the hummus. It is super efficient and blends at an incredible speed to create a smooth and creamy consistency.
Nutrition
Calories: 122kcal, Carbohydrates: 17g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Sodium: 200mg, Potassium: 364mg, Fiber: 4g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 3mg, Calcium: 65mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t skip the ice cubes. Throwing ice cubes in the blender really helps your hummus develop a smooth, non-grainy texture. It’s a tip I’ve been using for years!
- Use a high-powered food processor, and process your hummus for at least 2 minutes. It makes a difference, I swear! And if you don’t have a high-powered processor, then just blend for an extra couple of minutes to make sure you get that creamy and smooth texture.
Serving Ideas
- Try it on a sandwich. I like to use hummus as a mayo replacement for extra moisture in a sandwich. I’d recommend trying my veggie and hummus sandwich, or adding a layer to a classic cucumber sandwich!
- Add it to a bowl. This white bean hummus is a great topping for a classic Mediterranean bowl with veggies and fresh quinoa…or any type of grain bowl you prefer!
- Make a mezze platter. This is one of my favorite ways to snack! Just pair your white bean hummus with a few other dips (think: tzatziki and baba ghanoush), fresh crudité, and some warm pita for a full spread.
Comments
Wow! I will not be buying hummus anymore! This version tastes just like chickpea. I made it due to chickpea allergy in the family. Superb!
Thanks so much Alison for the great review! I’m so happy to hear that!
Thank you for sharing! This sounds delish & simple-I am going to try this today! Good eats!! 🥰
Yay!! Hope you like it, Christie!
I want to make the cannalli humous. However my blood pressure is really high. If I take the salt and tahnini out of the recipe will that remove all the salt. What can I use in tbere place. Thank you so much
Hi there, it’s best to consult your doctor for medical advice, but canned beans have a high amount of sodium. You could try cooking dry beans so you can better control the sodium level.
Easy to make and delicious!!!! Had it with naan bread pita chips that I made with store bought naan bread!! So good!
This recipe is great! My mom made it for us and it was so good
Thank you so much!!
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