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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!
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
Hummus Pasta
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!
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White Bean Hummus
Video
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, 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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!!
How big is a serving
Hi Laura, great question. About 2.5 ounces. Let me know what you think of it when you make it!
I have read the above 3x, when do you add cumin
Hi Christy, sorry about that! You add the cummin with lemon juice, tahini, garlic cloves, and salt. You’ll have to let me know what you think of it when you make it! Enjoy!
Wow, this is amazing! I had some white bean hummus at a brewery and I’ve been obsessed with it. So glad I found a replica recipe I can use at home. So tasty with pita bread, veggies, falafel, etc. This one’s a keeper!
Thank you so much! Such a delicious combo. I’m glad you enjoyed!
Is it’s 122kcal per serving or the whole recipe is 122kcal?
It is 122kcal per serving.
Can the tahini be omitted
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.
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!
Thank you so much! Love that!!
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.
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!
Love it. Creamy, delicious.amount of ingredients just perfect .next time I will tripled , can eat non stop.thank you 🌹
Aww, thank you!!
It tastes perfect and so easy to make. I love it!
So happy to hear that! Thank you!
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.