Simple White Bean Hummus
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 in 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, 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. They have a smooth and creamy texture and are one of my favorite white beans, next to chickpeas.
I usually would make the traditional chickpea hummus in the past, but this is a great alternative. It’s everything I could ask for in hummus, with many ways to dress it up!
Hummus Made Tahini or Oil-Free!
- Oil-free: To make this hummus recipe oil-free, simply replace the oil with tahini.
- Tahini-free: If you don’t have tahini on hand, replace the tahini with oil.
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!
I sprinkled za’atar on top for a little extra flavor. It was a delicious addition!
More Easy Dip Recipes!
- Favorite Chickpea Hummus
- Sun-Dried Tomato Hummus
- Vegan French Onion Dip
- Vegan 7 Layer Dip
- Vegan Queso
Please let me know if you try this easy white bean hummus recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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 1/2 cups
- Category: Condiment, Snack, Appetizer
- Cuisine: Mediterranean
- Diet: Vegan
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
- 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’s great either at room temp or chilled.
Makes 1 1/2 cups.
Store in airtight container in refrigerator for up to 6 – 7 days.
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.
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I’m not a committed vegan or vegetarian but I’m definitely flexitarian. I just made this up using a can of white beans, and it’s delicious. I’m planning to have it with lunch, spread over sourdough toast, drizzled with a little chili oil. Oh, and perhaps some sardines for a protein boost. This recipe makes a good amount for my two person household.
Will make your hummus recipe with low sodium canneli beans I have in the house. I want to incorporate vegan recipes a little at a time.
My son and future daughter in law are both vegans and have been pushing Mom and Dad in that direction, but my husband has
CKD stage 3, he is stable and not on dialysis, so no salt or high potassium recipes for him.
Do you have suggestions for my husband, I wou
ld like to make meals that we can both eat, without cooking separate meals. Thank you for any suggestions
Thanks for asking, Sharlene! It is possible to cook with less salt and only add it to your portion at serving to taste. As for potassium, you’ll need to get comfortable reading the nutrition labels and adjust. Best of luck to both of you. I know you can do this, and it will get easier as you go!
Great! Wasn’t sure how it would taste compared to garbanzo beans. I couldn’t really taste a flavor difference. My go to hummus recipe is with two cans of beans and we don’t always eat it all. These measurements are great for a smaller amount for my family. Thanks for a great base recipe!