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 (made with this easy pita bread recipe) and makes a delicious spread for wraps and sandwiches.
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.
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.
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.
This is a perfect appetizer and pairs well with other Mediterranean Recipes with main dishes like Tabouli Salad, Greek Salad (or Greek Farro Salad), Lamb Shawarma, Lamb Meatballs or Lamb Burgers and alongside other appetizers like Tzatziki and Grilled Halloumi.
White Bean Hummus Recipe Video
White Bean Hummus
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
- 1 1/2 tablespoons fresh lemon juice about 1/2 lemon
- 1 teaspoon kosher salt
- extra virgin olive oil for drizzling
Instructions
- With a food processor running, add garlic, parsley and scallion. Process until minced – about 15 seconds.
- Add remaining ingredients and process until smooth and creamy, a full 2 minutes. Taste and adjust seasonings. Drizzle with olive oil and serve.
I went to a restaurant this past Friday and had White Bean Hummus. I instantly fell in love with it and KNEW I had to have it more often. Therefore, I went searching for a recipe and stumbled upon this one. I made it this morning and needless to say, I fell in love again. This recipe tastes just like the restaurant version.
This recipe will be a staple in my refrigerator now!
That’s wonderful to hear, Renae! Thank you for coming back to let me know!!
Flavor was amazing! Thank you!
I’m so glad you enjoyed it, Ananda! Thank you for coming back to let me know!!
Great recipe Melissa! Love any kind of hummus 🙂
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!
Hummus is absolutely one of my favorites. I’ve never made it with white beans but you’ve definitely inspired me! PS, now I’m craving hummus like nothing else :). Have a great weekend, Marissa!
Thanks, Kelsie! It’s always fun to try a little twist on a classic recipe, right? You have a great weekend too!!
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!!
haha, I love it! Thanks so much, Katherine!
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
Cheyanne, you have the most amazing hummus recipes on your site! You’re my hummus guru… 🙂
I absolutely LOVE hummus Marissa and I’m always looking for new recipes to add to my collection! Can’t wait to try yours!
Thank you, Mary Ann! I’d love that…
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!
Hi Dorothy. 🙂 Yes, all of the eclipse lookie-loos have headed home. And, yes, I agree – I could make a meal out of just this and pita bread!
A must try! I make hummus on a regular basis, but never tried with white beans. Gorgeous!
Thank you so much, my friend! Have a wonderful weekend…
I adore this dip! And I love how it can really be done with pantry items. It has saved me a few times! 😀 Lovely pics Marissa!
Thank you so much, Lorraine! xo