White Bean Hummus

White bean hummus riffs on traditional chickpea hummus and turns the familiar into something new. Super garlicky and bright with lemon, this velvety smooth dip is a keeper.

Smooth and garlicky white bean hummus is a treat of a recipe, combining white beans rather than chickpeas with pungent garlic, rich olive oil, and tart lemon juice. In a riff off a traditional hummus recipe, this white bean hummus is reminiscent of the original but with a slightly more velvety texture. I love it stirred into soups as well as spread on a sandwich.

But anyway, to temper my impatience there is good (homemade) bread and cheese and this white bean hummus I can't stop making. Lately, it's been inexplicably impossible to find canned chickpeas - and I haven't gotten my act together enough to make them from dried, not to mention that the quality of the dried beans is not, how do you say, awesome, so I've been using canned white beans with good results.

I may go so far as to say that this is the best! way to make hummus ever! except that, I guess it's not technically hummus, which is made with chickpeas But it's the proportions here that are key, and no matter if you use white beans or chickpeas I entreat you to keep them the same. There's a good amount of lemon juice balanced against a lot of tahini plus a bit of garlic and salt that's whizzed into a velvety smooth, super scoopable dip.

Note that you can sub the equivalent amount of chickpeas here to make a more hummusy hummus, or double the recipe if you like (I advise this). If you use beans that were previously dried, it's about 1 ½-2 cups of beans that you'll need for the recipe.

Serve with raw veggies, fresh bread, and more.

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White Bean Hummus

Nicole Spiridakis

White bean hummus riffs on traditional chickpea hummus and turns the familiar into something new. Super garlicky and bright with lemon, this velvety smooth dip is a keeper.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 6 servings

Calories 104 kcal

Ingredients

  

1x2x3x

• ▢ ¼ cup fresh-squeezed lemon juice
• ▢ ¼ cup tahini
• ▢ 3 cloves garlic
• ▢ ½ teaspoon fine sea salt
• ▢ 2 tablespoons olive oil
• ▢ 1 15-ounce can white beans

Instructions

 

• In a food processor, blend together the lemon juice and tahini until smooth.
• Add the garlic, salt, olive oil, and half of the beans and blend until smooth. Add the rest of the beans plus a dash of water and blend until very smooth, adding more water if you like.

Nutrition

Calories: 104kcalCarbohydrates: 3gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 198mgPotassium: 52mgFiber: 1gSugar: 0.1gVitamin A: 7IUVitamin C: 1mgCalcium: 17mgIron: 0.5mg

Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.

Did you make this recipe?Let me know in the comments how it went!

[print_this]White Bean Hummus

Sub the equivalent amount of chickpeas here to make a more hummusy hummus, or double the recipe if you like (I advise this). If you use beans that were previously dried, it's about 1 ½-2 cups beans that you'll need for the recipe.

¼ cup fresh-squeezed lemon juice
¼ cup tahini
3 cloves garlic
½ teaspoon sea salt
2 tablespoons olive oil
1 can (15 oz.) white beans

In a food processor, blend together the lemon juice and tahini until smooth. Add the garlic, salt, olive oil, and half of the beans and blend until smooth. Add the rest of the beans plus a dash of water and blend until very smooth, adding more water if like. [/print_this]