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5 from 1 vote

White Bean Hummus

My take on a classic hummus with white beans replacing the chickpeas for a lush and creamy dip. Perfect spread on toast or served with veggie crudités for dipping.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Middle Eastern
Keyword: Dip, Hummus, Snack
Servings: 6 servings
Calories: 184kcal


  • 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


Calories: 184kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 320mg | Fiber: 4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg