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White Bean Hummus

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White bean hummus is thick and ultra-creamy with delicate garlic heat, earthy parsley, silky tahini and zesty lemon! You can make it in 10 minutes flat and it's the perfect dip for raw vegetables or fresh pita and makes a delicious spread for wraps and sandwiches.

White bean hummus is thick and ultra-creamy with delicate garlic heat, earthy parsley, silky tahini and zesty lemon! You can make it in 10 minutes flat and it’s the perfect dip for raw vegetables or fresh pita bread and makes a delicious spread for wraps and sandwiches.

It's easy to make white bean hummus at home! Just a few ingredients and 10 minutes.

Most hummus recipes call for chickpeas (garbanzo beans), in fact the word ‘hummus’ comes from the Arabic word meaning ‘chickpeas.’ (thank you Wikipedia!) But white bean hummus is equally delicious and convenient if you happen to have white beans on hand or have someone among your friends or family who is allergic to chickpeas.

How to cook white beans in a slow cooker or crockpot.

Instead of using canned beans, I recommend cooking dried white beans in a slow cooker for the best hummus texture. It’s really simple and leftover beans may come in handy to toss into a soup or salad and they freeze beautifully. The ratio for making delicious beans in your slow cooker is simple – 3 tablespoons of salt dissolved into 4 quarts of water and 1 pound of dry beans. Soak the cannellini beans in the salty water overnight; drain and rinse the next morning. Transfer the beans to the bowl of a slow cooker and add enough fresh water to cover them by about an inch; cook on low until tender. The cooking time depends on the age of your dried beans, but will typically take 5 to 6 hours.

It's easy to make white bean hummus at home! Just a few ingredients and 10 minutes.

Once you have all of your ingredients in the food processor, zizz them for a full two minutes to get that coveted silky, creamy hummus texture.

5 from 2 votes
Print
White Bean Hummus
Prep Time
10 mins
Total Time
10 mins
 
Of course you can substitute chickpeas here to make a more traditional hummus. This recipe is mild, without a stong lemon tang – feel free to adjust the amount of garlic and lemon juice to suit your taste.
Course: Appetizer
Cuisine: Mediterranean
Servings: 6 people
Ingredients
  • 2 medium cloves garlic
  • 1 small handful fresh parsley about 1/3 cup
  • 1 green onion cut into 1-inch pieces
  • 1 1/2 cups cooked cannellini beans or 1 15-1/2 ounce can cannellini beans, drained
  • 3 tablespoons tahini
  • juice from 1/2 a lemon 1 to 1-1/2 tablespoons
  • 1 teaspoon kosher salt
  • extra virgin olive oil for drizzling
Instructions

  1. With a food processor running, add garlic, parsley and scallion. Process until minced – about 15 seconds.

  2. Add remaining ingredients and process until smooth and creamy, a full 2 minutes. Taste and adjust seasonings. Drizzle with olive oil and serve.

Recipe Notes

Can be prepared a day ahead and stored in the fridge.

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Comments

  2. Hummus is one of my all-time favorites, but I don’t think I’ve ever had a white bean version. I’d be all about this one! And great tips here about how to cook the beans in a slow cooker. I just pulled my slow cooker out the other day for the first time this season. Sounds like I need to pull it out again to make this hummus. Yum!! Hummus sandwiches and hummus wraps are a favorite around here!

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  4. We always have white beans on hand because my boys like to drive their trucks through a tray full of them 😉 Haha this means that I can definitely try this one out! I’ve got all of the ingredients. I love the idea of trying a different spread for our sandwiches, etc. Looks great!!

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  5. I think you know by now that I’m a huuuge hummus fan.. huge may even be an understatement. Lol. But, boy? He hates chickpeas! Which tends to work out for me, because I don’t like to share. 😉 However every once in awhile I get in a generous mood so I make white bean hummus, and I definitely love it just as much as it’s chickpea counterpart! Needless to say, I’m totally drooling over yours, my sweet friend! It looks perfectly creamy and downright delicious!! Can’t wait to give your version a try… and possibly share. If boy is nice. 😉 Cheers, lovely! Xoxoxo

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  7. Hi Marissa. This looks deliciously easy, especially with your homemade pita bread! I see a whole feast coming together soon! Hope your area has become less congested!

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