White Bean Hummus is my take on the classic with white beans replacing the chickpeas for a lush and creamy dip. Perfect spread on toast or served with veggie crudités for dipping.
White Beans have become my go-to for hummus. Mainly because my husband isn’t a huge fan of chickpeas but also because it creates a lush, creamy dip without the effort of peeling a whole can of chickpeas! My basic recipe is included here but it’s really easy to add your own twist on the flavour. Fresh chopped herbs, caramelised onions or roasted red peppers all work great blended in.
What Kind of Beans?
Cannellini Beans are my favourite, but butter (lima) beans also work well. I typically use canned beans for ease (and speed). You can cook dried beans and use them in this recipe but honestly, for hummus, it’s just not worth the effort (or time).
How to Prepare White Bean Hummus
This recipe is so super easy and comes together in literally five minutes! You simply need to gather all your ingredients together and throw them in a blender or food processor. It will last a good 3-4 days in the fridge too, so I love whipping up a batch to use for snacks, sandwiches and lunches through the week.
Best serving suggestion is, of course, as a dip for your favourite veggie crudités and crackers, sprinkled with some smoky paprika and a drizzle of olive oil. I also love adding a dollop to salads or using in place of mayo or butter in sandwiches or wraps.
But my ultimate hummus snack is a slice of toasted sourdough with hummus, sliced radishes or cucumber and a sprinkle of Everything seasoning.
Looking for another easy snack recipe? Try this Avocado Ranch with Pitta Chips.
Get the recipe for White Bean Hummus below. Please do rate the recipe or leave a comment if you love it as much as I do!
White Bean Hummus
- Food Processor or Blender
- 400 gram tin cannellini beans
- 1 lemon, juiced
- 2 tbsp olive oil
- 1/3 cup tahini
- 1/2 tsp ground cumin
- 2 garlic cloves
- 3/4 tsp salt
- 1-3 tbsp reserved water from the can of beans see recipe note
- Drain your beans, keeping some of the liquid from the can
- Juice your lemon and peel your garlic cloves
- Add all your ingredients to your food processor – I like to start with just 1 tablespoon of the reserved water from the can of beans, and add more as I'm blending to get my desired consistency
- Blend until you have a delicious creamy dip!
- Store in an airtight container in the fridge for up to 4 days