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This incredibly creamy White Bean Hummus is a fun twist on classic hummus. It’s made with canned cannellini beans instead of chickpeas, plus lots of flavor boosters, like lemon, garlic, and cumin. A perfect healthy dip or party snack!
Chickpeas have had their time to shine in classic hummus recipes, like Turkish hummus and carrot hummus. Now, white beans are given their turn in the spotlight!
This easy White Bean Hummus recipe swaps chickpeas for canned cannellini beans, while tahini, garlic, lemon, spices, and oil lend the classic savory and nutty flavors. Everything blends together in less than 10 minutes, leaving you with an extra creamy and buttery-tasting snack.
What’s better is the versatility of this easy white bean dip. Just like classic hummus, you can serve it with veggies and pita for dipping, spread it on a sandwich, or mix it with a little water for an easy salad dressing. The options are endless!
Recipe features
- White beans are the perfect substitute for chickpeas in hummus recipes. They make this bean dip extra creamy and buttery while still being just as budget-friendly and healthy as chickpeas.
- Just pop everything in a food processor and blend until smooth. It’s that easy!
- Serve it at parties, add it to a grazing board, bring it with you to work or school, or use it as a topping on salads and grain bowls.
Ingredients
White beans – I used canned cannellini beans, but other white beans, like Great Northern, navy, or butter beans, should work just as well.
Tahini – Tahini is a Middle Eastern seed paste made from ground sesame seeds. It’s a must-have ingredient in hummus recipes, as it gives the dip its signature nutty flavor and a rich and creamy consistency. Use a good-quality brand of tahini for the best results.
Garlic – Fresh garlic cloves give the hummus an addictively savory flavor.
Lemon juice – Squeeze the fresh lemon juice yourself for a refreshing pop of citrus in the hummus.
Spices – I seasoned the hummus with cumin, salt, ground coriander, and onion powder.
Olive oil – A good-quality olive oil emulsifies this healthy dip and gives it a rich mouthfeel. A drizzle on top is the perfect topping, too!
Instructions
Step 1: Rinse the beans. Drain and rinse the canned cannellini beans under cold running water.
Step 2: Blend. Add the drained beans and the rest of the ingredients to a food processor. Blend until smooth.
Step 3: Serve. Serve the white bean hummus in a bowl and top it with a drizzle of olive oil. Enjoy!
Tips and FAQs
- Taste the hummus before serving. Blend in more lemon juice for tang, add another pinch of any of the spices to help round out the rest of the flavors, or add one more garlic clove if you want it to be extra savory.
- Top the hummus with a drizzle of olive oil, a dollop of almond pesto, a sprinkle of za’atar, cumin, and/or paprika, crushed seeds or nuts, fresh parsley or cilantro, and/or lemon zest.
Tip
White bean hummus is a little thinner than classic chickpea hummus. Still, if you’d like to thin it or make it extra creamy, blend in drops of ice water until it’s as smooth and creamy as you like.
Variations
Play with the flavor by blending any of these mix-ins into the hummus:
- More spices – Like cayenne or paprika.
- Pesto – Add a dollop of almond pesto or kale pesto.
- Fresh soft herbs – Like basil, chives, parsley, cilantro, or mint.
- Roasted vegetables – Copy my beet or carrot hummus recipes by blending roasted vegetables into the batch.
- Creamy stuff – Like a dollop of Greek yogurt, avocado, sweet potato puree, or pumpkin puree.
Serving suggestions
Enjoy the hummus as a healthy snack or party dip. Serve it with fresh pita bread, crackers, and lots of fresh veggies for dipping, like carrots, cucumber, bell peppers, celery, and radishes.
Any extras would be delicious spread on a sandwich or in a veggie wrap with fresh vegetables and baked tofu or tempeh. It’s a great last-minute protein-packed topping on Mediterranean grain bowls, too!
When you need a salad dressing in a pinch, thin a few spoonfuls of the hummus with water before drizzling it over the leafy greens.
Can I make this recipe with dried beans?
Sure! First, soak the dry white beans overnight in water. Drain the water the next day and cook them in fresh boiling water until they’re soft. Blend them into the hummus once they’re cool.
Storing
Refrigerator: Store the white bean hummus in an airtight container in the fridge for up to 7 days.
Freezer: The hummus also freezes well for up to 4 months. Just thaw it in the fridge overnight before serving.
More homemade hummus recipes
If you made hummus with white beans, be sure to leave a comment and star rating below. Thanks!
White Bean Hummus
This incredibly creamy White Bean Hummus is a fun twist on classic hummus. It’s made with canned cannellini beans instead of chickpeas, plus lots of flavor boosters, like lemon, garlic, and cumin. A perfect healthy dip or party snack!
Servings:
Instructions
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Rinse and drain the beans and then add to a food processor.
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Add all additional ingredients and then blend on high for one minute. Scrape down the sides and blend until smooth.
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Transfer hummus to a bowl, drizzle with olive oil, and serve with fresh veggies and pita. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 545mg | Potassium: 73mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 12IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg
