There’s a reason why so many people bring hummus to parties: It always pleases a crowd. Next time you reach for store-bought hummus before heading out the door, remember it’s quick and easy to make yourself. We’re sure our white bean hummus will be one of your new favorites for a party dip, a sandwich spread or everyday snack.
In this recipe, garbanzo beans (chickpeas) are replaced with cannellini beans, but you still use traditional ingredients like tahini, garlic, lemon juice and spices. The result? A cannellini bean hummus with a mild flavor and creamy texture that rivals the original. Hummus is one of the most versatile staples to have in your fridge—there are so many recipes with hummus—you’ll find endless uses for it.
White Bean Hummus Ingredients
- Cannellini beans: These protein-packed cream-colored beans have a slightly nutty and earthy flavor. They give the hummus a creamy texture. Navy beans, great northern beans and butter beans also work in this recipe. We use canned beans for this recipe—just be sure to drain them well. If you have dried cannellini beans, they’ll work, too. Just be sure to soak the beans and cook them first.
- Tahini: A paste made from sesame seeds, tahini lends its nutty, earthy and slightly bitter flavor to hummus.
- Lemon juice: Fresh lemon juice adds brightness and acidity to the flavor of the hummus.
- Herbs and spices: Cumin and crushed red pepper flakes add a warm and spicy note to the hummus. Fresh parsley, stirred in at the end, gives the hummus a clean and lightly peppery taste. Choose flat-leaf parsley for this recipe.
Directions
Step 1: Mince the garlic
Place the garlic in the bowl of a food processor. Cover and process until minced.
Editor’s Tip: A food processor is a handy kitchen gadget for making easy work of chopping, slicing, shredding and pureeing ingredients. It really does make the best hummus. These are our Test Kitchen’s picks for best food processors.
Step 2: Make the hummus
Add the drained beans, tahini, lemon juice, cumin, salt and pepper flakes. Cover and process until smooth.
Step 3: Chill and serve
Transfer the hummus to a small bowl and stir in the parsley. Refrigerate until serving.
Recipe Variations
- Play with toppings: The options for topping cannellini bean hummus are nearly endless. Some of our favorite toppings include everything bagel seasoning, a spice blend like za’atar, toasted pine nuts and chopped roasted pistachios. Top with pickled vegetables for added tang, or with chopped roasted red peppers for a smoky flavor. Or keep things simple with a generous drizzle of olive oil.
- Season it: Play around with the spice blend in the hummus. To complement the cumin, consider adding coriander, Aleppo pepper or smoked paprika.
- Switch up the herbs: Replace the parsley with basil, dill, tarragon or chives (or use a combination of fresh herbs). No fresh herbs on hand? Stir in a teaspoon of dried herbs, or your favorite herb blend, such as Greek seasoning or herbes de Provence.
- Roast the garlic: Roasting garlic makes it less sharp and more complex in flavor. You can add the cloves from a whole head of roasted garlic to the recipe and refrigerate the rest for later.
How to Store White Bean Hummus
Store white bean hummus in an airtight container in the refrigerator for up to five days.
How to Freeze White Bean Hummus
To freeze white bean hummus, place it in a freezer-safe container with a tight lid. To help prevent freezer burn, place the container in a freezer-safe bag and seal tightly. The hummus can be frozen for up to four months. Thaw in the refrigerator before serving.
White Bean Hummus Tips
What can you use in place of tahini?
If you do not have tahini or are allergic to sesame seeds, you can replace it with olive oil. Alternately, you can use sunflower seed butter or nut butter in place of tahini.
What can you serve with white bean hummus?
White bean hummus pairs well with all your favorite classic dip accouterments, including fresh pita wedges, pita chips, crackers and grilled or raw vegetables. Cannellini bean hummus would also make a fabulous ingredient in a layered hummus dip or spread for a variety of Middle Eastern or Mediterranean recipes. Or thin with a little water and use as a dressing for a green salad or as a light vegan pasta sauce.
