This recipe for White Bean Hummus is creamy and brightly seasoned with a little garlic and lemon juice!
Hummus is growing in popularity and there are so many different types of hummus available at the grocery store. Typically made from chickpeas, hummus can be made with a variety of ingredients with new, exciting flavors! And hummus is a protein-rich and very tasty dip that works as a light vegetarian meal or a snack. Use it on sandwiches and wraps in place of mayonnaise for a lighter and more nutrient dense addition that tastes fantastic, too.
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What is White Bean Hummus?
- Beans are a superfood and this low-cal hummus recipe has got the nutrition, fiber, and enough flavor to make it a go-to dip all year long!
- Kids love hummus and all the different, colorful ways it can be made! Add banana puree to make it sweet, or keep it savory with avocado, artichokes, beets, roasted carrots, or diced red bell peppers!
PRO TIP: Organic baby food portions of fruits or veggies are perfectly pureed and healthy additions to white bean hummus!
- No tahini? No problem! Tahini is made from sesame seeds and for those with allergies, feel free to omit the tahini altogether. A tahini-free hummus is called ‘Tuscan’ style hummus.
Ingredients and Variations
WHITE BEANS: Also known as cannellini or great northern beans, these beans have a mild nutty flavor and are soft and easy to puree in a blender or food processor. Add red kidney beans to white bean hummus for a thicker consistency and color.
TAHINI: Tahini is made from sesame seeds and totally optional in this recipe. Tahini has an interesting sesame flavor and is not often found in many home kitchens. Use cashew butter, almond butter, or peanut butter instead.
SEASONINGS: Garlic and lemon juice are the predominant flavors in this recipe. But feel free to experiment with dried rosemary or basil, cumin or chili seasoning. Stir in a little bit of pre-made basil pesto or a little sriracha or chili oil for new flavor profiles every time! Roasted red peppers or sundried tomatoes also taste great blended into hummus!
How to Make White Bean Hummus
It’s so easy to make this healthy dip or spread:
- Process all ingredients in the bowl of a food processor, and think with lemon juice if necessary.
- Scoop white bean hummus into a serving bowl, then make a ‘pool’ in the center to drizzle some olive oil into. Add an extra sprinkle of paprika for garnish.
What to Serve with White Bean Hummus?
Deliciously dairy and gluten-free, hummus makes the perfect dip for pita bread, crackers, wonton crisps, thick slices of homemade bread, all kinds of veggies. Plus it is a delicious addition to a Greek appetizer platter with pita bread and a variety of Greek olives! Or eat it as a condiment with burgers or a spread for sandwiches and wraps!
Storing Leftover Hummus
Keep leftover hummus for about 4 days in an airtight container in the refrigerator. But hummus made with uncooked garlic should be kept for no more than 3 days. Freeze hummus in zippered bags or in ice cube trays (for fast snacking!) for up to 6 weeks.
Other Easy Dips And Spread To Try!
- Easy Greek Yogurt Dip – so fresh and tasty.
- Everything Bagel Dip – not just for bagels!
- Dillionaire Veggie Dip – perfect for all kinds of dippers.
- Lemon Garlic Aioli – easy dip or spread.
White Bean Hummus
Equipment
Ingredients
- 15 ounces white beans (cannellini, great northern), 1 can, reserve juice if desired
- ¼ cup tahini optional
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 2 cloves garlic minced
- 2 teaspoons cumin
- ½ teaspoon kosher salt
- red pepper flakes to taste
- paprika garnish, optional
- olive oil garnish, optional
Instructions
- To the bowl of a food processor, add beans, tahini if using, olive oil, lemon juice, garlic, cumin, salt, and red pepper flakes if using. Process until smooth or desired texture.
- Adjust lemon juice to taste, or to thin the hummus. For a thicker hummus, add 1-2 Tablespoons additional tahini. For a thinner hummus, add water or reserve bean juice. Taste and adjust ingredients as desired.
- Put in a bowl and garnish with additional olive oil and paprika, if desired, to serve.
Notes
- Nutrition is calculated without optional ingredients.
- Refrigerate leftover hummus for about 4 days in an airtight container. If using fresh, uncooked garlic store for no more than 3 days.
- Hummus can be frozen in zippered bags or in ice cube trays for up to 6 weeks.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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