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.

Course Appetizer, Dips

Cuisine Middle Eastern

Prep Time 10

Total Time 10

Servings servings

Calories 122kcal

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