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Cannellini Bean Hummus Recipe

Cannellini Bean Hummus Recipe

Try serving this dip with various veggies or pita bread slices.—Marina Castle, North Hollywood, California
TOTAL TIME: Prep/Total Time: 5 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cannellini Bean Hummus

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MsLinda59 User ID: 8139265 213996
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."

JessBella6 User ID: 5295511 82069
Reviewed Jul. 7, 2013

"Easy, delicious summer snack!"

auds1102 User ID: 4340751 171496
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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