Healthy snacking doesn’t get much better than this creamy, flavorful White Bean Hummus. Made with just four main ingredients and ready in about 10 minutes, this simple dip is perfect for busy days, last-minute appetizers, or a nutritious snack any time.
I like to keep healthy snack options on hand, so recipes that are quick, tasty, and pantry-friendly are my go-to. This white bean hummus is a welcome change from classic chickpea hummus: it’s smooth, mild, and easy to customize.
It’s creamy, satisfying, and relies on pantry staples—no tahini required unless you want to add it.
This dip doubles as a sandwich spread, a topping for grain bowls, or a party appetizer. It’s reliable, versatile, and consistently well received.
Why you’ll love this recipe:
- White beans give a mild, creamy base that blends into a very smooth hummus.
- Only four main ingredients are required, and the recipe works without tahini.
- It’s a good source of plant-based protein and fiber, and fits gluten-free, dairy-free, and vegan diets.
- Extremely versatile: use it as a dip, sandwich spread, or bowl topping.
Recipe ingredients
Traditional hummus uses chickpeas and tahini, but this version swaps chickpeas for white beans and keeps the ingredient list short. You can add tahini if you prefer a nuttier flavor, but it’s not necessary for a silky result.
- White beans: Cannellini, Great Northern, or navy beans work well; use canned, rinsed, and drained beans for speed.
- Olive oil: Extra virgin olive oil adds silkiness and body.
- Garlic: Fresh clove for bright, savory flavor; garlic powder can be substituted if needed.
- Lemon juice: Freshly squeezed lemon brightens and balances the beans.
- Optional garnishes: Smoked paprika, a drizzle of olive oil, and chopped parsley.
How to make hummus without tahini
This recipe is quick and forgiving. A food processor or high-speed blender makes the creamiest texture—blend thoroughly for the smoothest hummus.
Pro tip: Stop and scrape the bowl a couple of times while blending to ensure everything becomes uniformly smooth.
Basic method:
- Combine the white beans, minced garlic, lemon juice, salt, and pepper in the food processor. Process until mostly smooth.
- With the motor running, stream in the olive oil until the hummus is silky and reaches your desired consistency. Add a little more oil or a splash of water if needed.
- Transfer the hummus to a serving bowl.
- Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if you like.
Recipe FAQs
Yes. White beans have a mild flavor and blend into a very creamy, silky hummus that’s an excellent alternative to chickpea hummus.
Cannellini (white kidney), Great Northern, and navy beans are common options. All are mild and creamy, so any will work well in this recipe.
This version uses white beans, garlic, fresh lemon juice, and olive oil. Salt and pepper are added to taste, and optional garnishes enhance the presentation.
Yes—you can add 2–4 tablespoons of tahini if you want the classic sesame flavor and a slightly richer texture, but the beans alone create a smooth hummus without it.
How to customize this recipe
One of the best things about white bean hummus is how adaptable it is. Mix in ingredients to suit your pantry or mood:
- Fresh or dried herbs (parsley, dill, cilantro, oregano).
- Spices like za’atar or smoked paprika for depth.
- Extra citrus: lemon or lime juice for brightness.
- Add tahini for nuttiness, or sun-dried tomatoes and roasted red peppers for a bolder flavor.
- Roasted vegetables—garlic, chilies, cherry tomatoes, or carrots—make great additions.
- Finish with a splash of hot sauce for heat.
Recipe Notes
- Pro tip: Blend the hummus well for a truly smooth, velvety texture.
- Store in an airtight container in the refrigerator for up to one week.
- Use as a dip, sandwich spread, or a condiment for grain bowls.
- Customize by adding herbs, spices, roasted vegetables, or tahini to suit your taste.
More dip recipes you’ll love:
- Hot artichoke dip
- Carrot hummus (Bon Appetit)
- Mango salsa
- Pico de gallo
- Pineapple salsa
- Tomatillo salsa
Did you try this recipe? If so, please leave a review and share a photo on social media using the handle @flavorthemoments so we can see your creation.
White Bean Hummus
Cook Time: 0 mins
Total Time: 10 mins
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 if needed
- Optional garnishes: olive oil, smoked paprika, freshly chopped parsley
Instructions
- Place the beans, garlic, lemon juice, salt, and pepper in the bowl of a food processor. Process until smooth.
- With the processor running, add the olive oil through the feed tube until the hummus is creamy. Adjust the texture with a little more oil or a splash of water as needed.
- Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and chopped parsley if desired. Serve with fresh vegetables, pita, or crackers.
Notes
- Blend thoroughly for the smoothest texture.
- Store in an airtight container in the refrigerator for up to one week.
- Great as a dip, spread, or bowl topping; customize with herbs, spices, or roasted vegetables.
Nutrition
Nutrition is an estimate for informational purposes only.
Note: This post was originally published in January 2013. Photos and the recipe have been updated and the text expanded for clarity and usefulness.