Cannellini Bean Hummus Recipe
Cannellini Bean Hummus Recipe photo by Taste of Home

Cannellini Bean Hummus Recipe

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Try serving this dip with various veggies or pita bread slices.—Marina Castle, North Hollywood, California
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:10 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 10 servings


  • 2 garlic cloves, peeled
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons minced fresh parsley
  • Pita breads, cut into wedges
  • Assorted fresh vegetables

Nutritional Facts

2 tablespoons (calculated without pita bread) equals 78 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 114 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch


  1. Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth.
  2. Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables. Yield: 1-1/4 cups.
Originally published as Cannellini Bean Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p227

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Reviewed Dec. 4, 2014

"Easy and tasty. I did add a tablespoon of olive oil and a half teaspoon of sesame oil to increase the rich taste."

Reviewed Jul. 7, 2013

"Easy, delicious summer snack!"

Reviewed Apr. 6, 2011

"Very good! I needed to add a little olive oil to make it creamier. I also added in some lemon zest. My kids are eating it up!"

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