White Bean Hummus

4.95 from 18 votes

White bean hummus is a twist on my favorite recipes. So quick and easy to make, it's ideal for dipping and spreading is wonderfully flavorful.

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I love a classic hummus recipe, but this white bean variation is so delicious even the traditionalists (like my Lebanese family!) will love it. It’s so quick and easy to make with just a few simple ingredients, it’s ideal for all of your dipping needs!

Plate of white bean hummus garnished with parsley

Ingredients to make white bean hummus

  • White Beans: Also known as cannellini beans. They replace the traditional chickpeas in the hummus recipe. They are a great source of protein, fiber and lots of vitamins and minerals.
  • Lemon Juice: Use freshly squeezed juice rather than bottled. The acidity cuts through the creaminess of the beans and adds a great freshness.
  • Tahini: Tahini is a paste made out of sesame seeds and is a common ingredient in Middle Eastern cuisine. It is earthy in flavor with a slight bitterness.
  • Garlic: Use a fresh garlic clove for the best flavor.
  • Cumin: Cumin adds a warm and earthy flavor with just a hint of sweetness.
  • Salt: A little salt helps the other flavors to develop.
  • For serving: Extra virgin olive oil and fresh parsley to keep it looking authentic even with the white beans 😉
Ingredients to make the recipe in small bowls on white background

How to make hummus with white beans

  • Place the white beans in a food processor. Make sure they are rinsed and dried
  • Blend until powder-like.
  • Add in the other ingredients with ice cubes.
  • Blend until smooth and creamy. Taste and adjust seasoning to your preference.
Process shots to who 4 steps of how to make the recipe in a food processor

Tips for making white bean hummus

  1. Don’t skip the ice cubes in the blender. The ice cubes help to create a wonderfully smooth texture and not grainy at all. It’s a tip that I’ve been using for years!
  2. Use a high powdered food processor when making hummus and process for at least 2 minutes. If you don’t have a high powered processor, then blend for an extra couple of minutes to get the creamy and smooth texture.
  3. Use olive oil instead of tahini if you need to. Hummus is traditionally made with tahini and it’s what lends the earthy flavor, so do use that if you can. It is widely available now and can be found in grocery stores either in the ethnic food section or in condiments near the jarred olives.

Frequently asked questions

Can I make this hummus in a blender?

It is better to make this in a food processor, but you can make it in a blender if that’s what you have. Be sure to scrape down the sides regularly so that all of the ingredients are well combined. You may need to blend it for a couple extra minutes to get it nice and smooth.

How long does it keep?

This white bean hummus is a great make ahead dip, I always make a double batch so I have some in the fridge. Keep it covered in the fridge and it will keep well for about the week. This hummus isn’t just for dipping, it’s also great to use for these recipes
Hummus Crusted Chicken
Veggie and Hummus Sandwich
Hummus Pasta

Can you freeze it?

Yes, hummus freezes really well and will keep for up to 3 months.Place it into freezer bags or an airtight container ad thaw it in the fridge before use.

White bean hummus with pita chip dipping into it

More hummus recipes:

If you’ve tried this healthy-ish feel good White Bean Hummus recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

White Bean Hummus

White bean hummus is a twist on my favorite recipes. So quick and easy to make, it's ideal for dipping and spreading is wonderfully flavorful.
5 from 18 votes
Servings 6 servings
Course Appetizer, Dips
Calories 122
Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 15 ounce can white/cannellini 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 and 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.

Video

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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Plate of white bean hummus garnished with parsley

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Comments

    1. You can use olive oil instead of tahini if you need to. Hummus is traditionally made with tahini and it’s what lends the earthy flavor, so do use that if you can. It is widely available now and can be found in grocery stores either in the ethnic food section or in condiments near the jarred olives.

  1. This recipe was amazing. Great tip with with ice cubes, creamy and delicious. Toasted some gluten free pita in a little olive oil for dipping!

  2. I really enjoyed this dip but it came out very dry so I ended up adding olive oil while blending as well as extra lemon juice. Maybe it was because I cooked my own beans from dry though.

    1. That was a great way to save it! Also, if you’re using dry beans, you’ll have to soak and boil them before adding to the recipe!

  3. Love it. Creamy, delicious.amount of ingredients just perfect .next time I will tripled , can eat non stop.thank you 🌹

  4. Oh, that’s because I’m using a can of white beans. If you’re using dry beans, you’ll have to soak and boil them before adding to the recipe.