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.
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!
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 😉
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.
Tips for making white bean hummus
- 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!
- 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.
- 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
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.
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
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.
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
- 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
- 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.