Hummus is a staple in our house, and I’m so happy to include this White Bean Hummus to the recipe collection.
I love hummus for almost anything, from a dip for veggies and crackers/chips, to a sandwich spread. I use it as a binder in recipes like this ‘Chickpea of the Sea’ Salad Sandwich, Mashed Chickpea Salad, or Stuffed Avocados, or as a spread on my Favorite Summer Sandwich.
Traditionally hummus is prepared with chickpeas, but cannellini beans are even more nutritious with more protein and fiber per serving. The cannellini bean have a smooth and creamy texture – it is my favorite white bean.
In the past, I usually went for the traditional chickpea hummus but this will be a great alternative from now on. It’s everything I could ask for, with many ways to dress it up!
Looking to make this tahini or oil-free?
- Make this hummus recipe oil-free by replacing the oil with tahini.
- Alternately, if you don’t have tahini on hand, replace the tahini with oil.
This recipe is so simple. Add the ingredients to your blender and process until creamy. Taste for flavor, adding extra of the spices you might like.
Voila, you’ve got yourself a delicious snack or condiment!
For a little extra flavor, I’ve added a sprinkle of za’atar on top. It’s was a delicious addition!
For more hummus inspiration:
SIMPLE WHITE BEAN HUMMUS
This simple white bean hummus recipe is great as a dip for fresh and roasted veggies, or use as a spread on sandwiches or crackers.
Ingredients
- 1 can cannellini beans (15 oz), drained and rinsed
- 2 heaping tablespoons tahini
- 2 tablespoons extra virgin olive oil
- juice of 1 or 2 lemons
- 1 clove garlic, minced or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder, optional
- a couple twists of himalayan salt grinder
- a couple tablespoons of water as needed to thin
vary up your hummus with these optional add ins:
- 1/4 teaspoon or so of cumin and/or coriander
- 1/2 teaspoon or so dijon mustard
- herbs like chives or basil
- za’atar (I used as a topper)
Instructions
Place ingredients in food processor, except water, and blend until desired consistency.
Taste for flavor adding anything more to your liking…more garlic? more lemon? more tahini? more salt? blend again. Add water one tablespoon at a time to thin if needed (when using as a sandwich spread or binder I prefer a thinner hummus and will add a few extra tablespoons of water to thin it out nicely).
Serve however you like it! It’s great either at room temp or chilled.
Makes 1 1/2 cups. Store in airtight container in refrigerator for up to a week.
NOTES:
Feel free to change the ratio of tahini and olive oil in this recipe. You may prefer to use all tahini or all olive oil, or maybe 3 tablespoons tahini and 1 tablespoon olive oil, etc. Make this oil free by using tahini in place of the oil.
Victoria says
Can I use black beans instead?
julie@thesimpleveganista says
Black beans would be great too! Maybe add a smidge of cumin as well. Enjoy :)
Julie Wolf says
Yum! I just made this white bean humus and its delish. I used 1 small lime instead of lemon. and 3 tablespoons of olive oil. Perfect. I also added a few sprinkles of chipotle chile and cumin. Highly recommended recipe of humus.
Brittany Thiessen says
This recipe looks delicious! I am a huge fan of hummus so I am excited to try this version of yours. Thanks for sharing :)
Restless Boomers says
Ditto on the ‘Yum’ above. I was trying to find a vegan, non-soy alternative to mayonnaise for our vegan potato salad and this is perfect! Most other alternatives recommend using tofu (typically made from unfermented soy) but as we know, unfermented soy is not safe as it can cause cancer in addition to it being a top GMO product.
Thank you for this great recipe!
Gena says
This recipe was so, so lovely. I followed it exactly as written. It was perfect! Creamy and divine! I think that it would make an absolute wonderful alternative to mayo on a sandwich or a great Cesar salad dressing when thinned with additional water. Thanks for sharing!! ☺