This simple and wonderful White Bean Hummus made with cannellini beans is the perfect condiment for dipping, scooping, spreading or using as a binder!
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’ Tuna Salad Sandwich, Mashed Chickpea Salad, or Stuffed Avocados, or as a spread on my Favorite Summer Sandwich.
Simple White Bean Hummus
Traditionally hummus is prepared with chickpeas, but cannellini beans are even more nutritious with more protein and fiber per serving. The cannellini beans have a smooth and creamy texture and is one of my favorite white beans, next to chickpeas.
In the past, I usually would make the traditional chickpea hummus but this is a great alternative. It’s everything I could ask for in a hummus, with many ways to dress it up!
How To Make White Bean Hummus
This hummus recipe is so easy to make. Simply add the cannellini beans, garlic, tahini, olive oil, optional onion powder, lemon juice, and salt to your blender or food processor, and process until creamy. Taste for flavor, adding extra of the spices you might like.
And voila, you have yourself a delicious appetizer, snack or condiment!
For a little extra flavor, I’ve added a sprinkle of za’atar on top. It’s was a delicious addition!
More Hummus Inspiration
If you try this easy white bean hummus recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
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.
- Prep Time: 10 min
- Total Time: 10 min
- Yield: Makes 1 ½ cups 1x
- Category: Condiment, Snack, Appetizer
- Cuisine: Mediterranean
- Diet: Vegan
- 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 ½ teaspoon garlic powder
- ½ 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:
- ¼ teaspoon or so of cumin and/or coriander
- ½ teaspoon or so dijon mustard
- herbs like chives or basil
- za’atar (I used as a topper)
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’s great either at room temp or chilled.
Makes 1 ½ cups.
Store in airtight container in refrigerator for up to 6 – 7 days.
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.