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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!

top down view of homemade white bean hummus in a bowl.

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 SandwichMashed 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.
side by side comparison of ingredients for white bean hummus added to the bowl of food processor, next to hummus blended and ready to serve.

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!

top down view of white bean hummus garnished with za'atar in a white bowl.

More Easy Dip Recipes!

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 26 reviews

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.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: Makes 1 1/2 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 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)


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.


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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  1. Cari-Lenn says:

    And I actually had to substitute the tahini with this cashew, almond butter, flax, chia seed butter that my husband and I received a gift. So I did 2 tbsp of that nut/seed butter with 1/2 tbsp of sesame oil. And followed the remainder of the directions.

    So so 👍🏾

  2. Nicolette says:

    This is super delicious! I made it with fresh tahini as my Turkish grocery store around the corner( in Amsterdam ) bought a big tahini press a couple of months ago. I will make it again soon!

  3. Never mind, I just realized that I missed it from your instructions.

  4. I very much appreciated this recipe and short blog post. However, the one reason I wanted to look for some instructions was not mentioned here, namely: is it recommended to rinse the beans, since I’m using canned.


  5. Delicious especially with Zatar and creole seasoning on top!

  6. Very delicious and I’m picky about my hummus! Tried it with veggies but I’m looking forward to adding it as a sandwich spread!

  7. Sylvia from NZ says:

    Loved this recipe. Beautiful & smooth and so full of nutrition with the white Beans. I found it lasted a month easily. But I use it on sandwiches, salads, dips, on crackers with Tuna yum. So versatile. Your recipe is the absolute best. Thank you for sharing it. I bought dried white beans(a big bag for about $3 which would make about 6-8 jars of tahini) Just soaking a cup of beans overnight then bring to boil next day & simmer for about an hour or until soft, cool in its liquid then discard liquid as can’t be used for anything.

  8. Britt Roberts says:

    Love this recipe! Great in salads.

  9. Marc Conner says:

    Do you have to use oil if you in trying to stay away from it?

    1. Julie | The Simple Veganista says:

      Great question, Marc! No, you can substitute with tahini, preferably an oil-free tahini. You can use our recipe for Homemade Tahini or pick it up in the grocery store. It’s usually in the section with the other seed and nut butters. It will be extra creamy and delicious! Enjoy…

  10. It was my first time making hummus and my family and I loved this recipe! I liked how the flavor wasn’t overpowering and I could taste all the other flavors in my hummus pita sandwich. Thx for the recipe!

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