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!
Looking To Make This Hummus Tahini or Oil-Free?
- Oil-free: To make this hummus recipe oil-free, simply replace the oil with tahini.
- Hummus-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!
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.
PrintSIMPLE 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
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 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)
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 ½ 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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Ticha Causey says
I love hummus but have sensitivities to chickpeas and lemon. I substituted lime juice for the lemon. This recipe is an excellent base to customize to your liking.
★★★★★
Gregory Vatistas says
made it, it came out great but I put in 5 cloves because I’m a super garlic lover.
★★★★★
Julie | The Simple Veganista says
We love extra garlic around here too! Thanks for sharing, Gregory!
Susan says
So glad to find a hummus recipe that doesn’t use chickpeas as I am allergic to them!
★★★★★
Lori says
Do you think it would still be good with bottled lemon juice?
Julie | The Simple Veganista says
Great question, Lori! I would only use bottled lemon juice that is fresh as possible. Taste it first, sometimes bottled lemon juice may have a strong flavor from the preservatives. If it tastes ok, go ahead and use it, adjusting to taste.
Lori says
Thanks Julie, I agree, I’m going to get some fresh lemons . The bottled juice may be overpowering. Looking forward to making it!
Lauren says
AMAZING! Came out a lot better than I expected I didn’t measure effectively haha I eyeballed but it was perfect I used reduced sodium cannellini beans texture is amazing and creamy would highly recommend
★★★★★
Lily Baker says
Oh the praise this hummus got from my family! They were excited there would be some leftover, loved the texture, and everyone agreed it’s our new favorite hummus.
I couldn’t find my tahini, so I put unsalted, raw cashews in my Cuisinart. Also, I just happened to make Z’a-atar so I drizzled olive oil on the top and poured the Z’a-atar in the olive oil. It made it tastier and prettier. Thanks for such a wonderful recipe!
★★★★★
Julia Osgood says
So good; so easy! I made this today and it’s now my favorite hummus recipe. I added some fresh parsley but otherwise followed it exactly. Thanks!
★★★★★
Marion S. says
Just made this and it is super creamy, easy peasy and delish. I didn’t follow the amounts exactly, just tossed them. Added a bit of mint. Love this, will definitely make it again. Thank you!
★★★★★
Carey says
Yum!!! I made this as directed, but I didn’t add any oil – instead, I added sundried tomatoes (packed in oil) and some dashes of “everything bagel” sprinkles. Next time I’ll heat the beans first (like the other reviewer suggested) in order to make them smoother. Very tasty and oh-so-easy!
★★★★★
Julie | The Simple Veganista says
Thanks for sharing, Carey! :)