Creamy White Bean Hummus with Lemon and Garlic

I keep easy, wholesome snacks on hand, and this white bean hummus is one of my go-to options. It’s creamy, fresh-tasting, and pantry-friendly — most of the ingredients are things you likely already have. It also adapts well: serve it as a dip with veggies or pita, use it as a sandwich spread, or add it to grain bowls for extra protein and fiber.

White bean hummus is a great no-tahini alternative that’s quick to make and always a crowd pleaser.

Why you’ll love this recipe

• Made with white beans, this hummus is mild in flavor and naturally silky in texture.
• Only four main ingredients — no tahini needed — so it’s fast and pantry-friendly.
• Plant-based and rich in fiber and protein, it fits gluten-free, dairy-free, and vegan diets.
• Very versatile: use it as a dip, spread, or sauce to enhance many meals.

Recipe ingredients

Traditional hummus often uses chickpeas and tahini, but white beans make an excellent substitute. They create a luscious, smooth hummus without the need for sesame paste. This recipe relies on a handful of simple ingredients you probably have on hand.

• White beans: Cannellini, Great Northern, or navy beans (15 ounces, rinsed and drained).
• Olive oil: Extra virgin olive oil adds silkiness (about 3 tablespoons, plus more for garnish).
• Garlic: One clove, minced. You can substitute 1 teaspoon garlic powder if needed.
• Lemon juice: Fresh lemon juice brightens the flavors (about 2 tablespoons).
• Optional garnishes: A drizzle of olive oil, smoked paprika, and chopped parsley.

How to make hummus without tahini

This white bean hummus is quick and requires only a food processor or a high-speed blender. The key to achieving a creamy texture is thorough processing. Below are the straightforward steps.

1. Combine the rinsed and drained white beans, minced garlic, lemon juice, and a pinch of salt and pepper in the food processor. Blend until smooth.
2. With the processor running, stream in the olive oil until the mixture becomes creamy. Add extra olive oil if you prefer a looser texture.
3. Transfer to a serving bowl and garnish with a drizzle of olive oil, smoked paprika, and chopped parsley, if desired.

Recipe FAQs

How to customize the recipe

White bean hummus is a terrific base for variations. Mix in or top the hummus with any of the following to change the flavor profile:

• Fresh herbs: parsley, dill, cilantro, or oregano.
• Spices: smoked paprika, za’atar, cumin, or chili flakes.
• Acid: extra lemon or a splash of lime juice.
• Add-ins: tahini, sun-dried tomatoes, roasted red peppers, or roasted vegetables like carrots or squash.
• Heat: a dash of hot sauce or a pinch of cayenne.

Recipe notes

• Pro tip: Blend very well for the creamiest texture — scrape the bowl and continue processing until silky.
• Store hummus in an airtight container in the refrigerator for up to one week.
• Use it as a dip, sandwich spread, or bowl topping — it pairs well with raw vegetables, pita, crackers, and roasted grains.

White Bean Hummus

Equipment

• Food processor or high-speed blender

Ingredients

• 15 ounces cannellini beans, rinsed and drained (substitute Great Northern or navy beans)
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 3 tablespoons extra virgin olive oil, plus more for garnish
• Salt and pepper, to taste
• Optional garnishes: smoked paprika and chopped parsley

Instructions

1. Combine the white beans, garlic, lemon juice, salt, and pepper in the food processor. Process until smooth.
2. With the processor running, add the olive oil in a steady stream until the mixture becomes creamy. Add additional oil if needed to reach your desired consistency.
3. Spoon the hummus into a serving bowl and finish with a drizzle of olive oil, a sprinkle of smoked paprika, and chopped parsley if you like. Serve with fresh vegetables or pita.

Notes

• For ultra-smooth hummus, continue to process and add a splash of water or olive oil if needed.
• Store leftovers in an airtight container for up to one week.

Nutrition (per serving, approximate)

Calories: 162 kcal, Carbohydrates: 19 g, Protein: 7 g, Fat: 7 g, Fiber: 5 g