White bean hummus is thick and ultra-creamy, with a gentle garlic bite, earthy parsley, silky tahini and bright lemon. Ready in about 10 minutes, it makes a wonderful dip for raw vegetables or fresh pita and is also a delicious spread for lavosh, wraps and sandwiches.
Most traditional hummus is made from chickpeas—the word “hummus” itself comes from the Arabic word for chickpeas—but white beans are an excellent alternative. If you have cannellini or other white beans on hand, or if someone avoids chickpeas, this version is just as satisfying and very simple to prepare.
Table of Contents
- Ingredients You Need to Make White Bean Hummus
- Optional Step: Cook Your Own Beans
- Key Step
- Pairs Well With
- White Bean Hummus Recipe
Ingredients You Need to Make White Bean Hummus
- Cooked cannellini beans: canned or home-cooked
- Fresh garlic: 2 medium cloves (adjust to taste)
- Fresh parsley: flat-leaf (about 1 small handful)
- Green onion: 1, trimmed and cut
- Tahini: raw or toasted, 3 tablespoons
- Fresh lemon juice: about 1/2 lemon (1 1/2 tablespoons)
- Olive oil: good-quality extra-virgin, for drizzling
- Kosher salt: 1 teaspoon, adjust to taste
Optional Step: Cook Your Own Beans (It’s easy)
For the best texture, cook dried white beans in a slow cooker. Leftover beans are handy in soups or salads and freeze well. Use this simple method: dissolve 3 tablespoons of salt in 4 quarts of water and add 1 pound of dry beans. Soak the beans in the salty water overnight, then drain and rinse. Place the beans in the slow cooker, cover with fresh water by about an inch, and cook on low until tender—usually 5 to 6 hours, depending on the beans’ age.
Key Step
To achieve a silky, creamy hummus, process the ingredients in a food processor for a full two minutes once everything is combined.
Pairs Well With
This hummus works beautifully as an appetizer alongside Mediterranean-inspired dishes such as tabouli, Greek salad or farro salad, roasted or grilled lamb, and other mezze like olive tapenade, baba ganoush, tzatziki and grilled halloumi. It also pairs well with fresh pita, crudités, lavosh crackers, and makes a flavorful sandwich or wrap spread.
White Bean Hummus
Prep: 10 mins | Total: 10 mins | Course: Appetizer | Cuisine: Mediterranean | Serves: 6
This version is mild and balanced rather than very lemony—adjust garlic and lemon to suit your taste. Chickpeas can be substituted if you prefer a more traditional hummus.
Ingredients
- 2 medium cloves garlic
- 1 small handful fresh parsley (about 1/3 cup)
- 1 green onion, cut into 1-inch pieces
- 1 1/2 cups cooked cannellini beans (or one 15.5-ounce can, drained)
- 3 tablespoons tahini
- 1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 teaspoon kosher salt
- Extra-virgin olive oil, for drizzling
Instructions
- With a food processor running, add the garlic, parsley and scallion. Process until finely minced, about 15 seconds.
- Add the beans, tahini, lemon juice and salt. Process until very smooth and creamy, about 2 minutes. Taste and adjust seasoning. Transfer to a serving bowl, drizzle with olive oil, and serve.
Notes
You can prepare this hummus a day ahead and store it in the refrigerator.
Nutrition
Approximate per serving: Calories 77; Carbohydrates 8 g; Protein 3 g; Fat 3 g; Sodium 486 mg; Fiber 2 g. Nutrition values are estimates and should be used as a guide.
