White Bean Hummus

4.98 from 34 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.

Prep Time10

Total Time10

Course: Appetizer, Dips

Cuisine: Middle Eastern

Servings: servings

Author: Yumna Jawad

Equipment

Food Processor

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.

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

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