White Bean Hummus is perfect for dipping with vegetables, spreading on bread, or as a healthy addition to any meal. We love the added protein in this healthy dip recipe!
Our chickpea free hummus recipe is absolutely delicious. You might be asking, “Why skip the chickpeas?” but then think, “Why haven’t I tried white bean hummus sooner?” after your first bite!
There are a few reasons: some might have an allergy to chickpeas, or maybe you’re just in search of a new and tasty way to enjoy white beans. Either way, this recipe is a hit and a great way to get more beans and add more fiber to your diet.
During our recipe testing, we made a concerning discovery: our little one might be allergic to tahini. Thankfully we nailed the recipe, but we still wanted to enjoy this delicious dip! So for now while we wait until we can test with the allergist, we also tried it with sunbutter, and the result was just as wonderful!
It was crazy to learn that while many are able consume sesame seeds without issue, they might have a severe allergic reaction to products like hummus, where sesame is more concentrated. Discovering a sesame allergy in such a manner was startling, especially since we considered hummus to be a safe option given that our kiddo has sesame seeds prior.
So if you’re unable to have sesame seeds or tahini you can safely swap the tahini for sun butter or another safe alternative for you like almond butter or cashew butter.
White Bean Hummus Ingredients:
- White Beans (Cannellini or Great Northern): We chose these for their creamy texture and mild flavor, white beans serve as the base of the hummus; alternatives include Navy beans or Butter beans for a similar consistency.
- Lemon Juice: Adds freshness and acidity to balance the flavors. Definitely use fresh squeezed!
- Tahini: This sesame seed paste contributes a nutty flavor and creamy texture, essential for authentic hummus; almond butter or cashew butter can be used as substitutes for those with allergies.
- Garlic Cloves: Infuse the hummus with a sharp, aromatic flavor.
- Extra Virgin Olive Oil: Provides a rich, fruity undertone and contributes to the smooth texture. Want a milder taste? Avocado oil is a good substitute!
- Ground Cumin: Adds a warm, earthy note that complements the beans and tahini, and a typical staple in hummus.
- Aquafaba (bean cooking liquid): We use this to adjust the texture, making the hummus creamy without more fat. You can also use cold water if you don’t have any liquid.
- Salt: Enhances all the flavors in the hummus and brings the dish together; sea salt or kosher salt can be used depending on preference for grain size and mineral content.
How to make White Bean Hummus
- Prep Your Beans: Open a can of white beans, drain them and give them a good rinse. Save the liquid from the can (aquafaba) for later! We use this to achieve the perfect texture and creaminess.
- Blend the Base: Add the rinsed beans into your food processor along with the juice of one lemon, the tahini for richness, two peeled garlic cloves, a drizzle of extra virgin olive oil, and a sprinkle of ground cumin for a hint of spice. Now, blend until the mixture becomes smooth.
- Get the Perfect Creaminess: Gradually add the reserved aquafaba. Add about a tablespoon at a time, checking the consistency as you go. We’re aiming for smooth and creamy, so stop once the desired texture is achieved as you don’t want it too loose.
- Season and Serve: Taste the white bean hummus and season with salt to your liking. Transfer the hummus to a serving bowl, create a stylish swirl with the back of a spoon, and add a final flourish with a drizzle of olive oil and a dash of cumin or sumac.
Can I use any type of white beans for this white bean hummus recipe?
Yes, you can use any type of white beans. We use Cannellini or Great Northern beans, but other white beans like Navy beans or Butter beans can also be used.
Is there a substitute for tahini in white bean hummus?
If you do not like tahini or are allergic to sesame seeds we suggest using a nutty flavored option that is mid like cashew butter, sunflower seed butter, or almond butter.
Can I make hummus without a food processor?
Yes, you can also use a blender, preferably one with a tamper tool.
Can I store leftover white bean hummus? How long will it last?
Yes, promptly store homemade hummus in the refrigerator for 3-4 days.
Can I add other flavors or ingredients?
Absolutely! White bean hummus is versatile and can be customized with a variety of flavors and ingredients. Some options would be roasted red peppers, olives, fresh herbs, artichokes, spinach, chili flakes, or za’atar!
How can I achieve a smoother texture in my white bean hummus?
Blending well is essential and we highly recommend reserving the aquafaba. We add this gradually until the desired consistency is reached.
Recipe tips:
- Optimal Flavor: We like to let the hummus develop more flavor before serving. Simple refrigerate 3-4 hours before serving to let it rest and the flavors meld.
- Taste and Adjust: Don’t forget to taste your hummus after blending and adjust the seasoning as needed. It may need a little more salt, lemon, or even cumin to please your taste buds!
Alterations and additions:
- Roasted Garlic Variation: For a different flavor profile, try roasting the garlic before adding it to the hummus. Roasted garlic has a milder and sweet flavor.
- Add-In Varieties: Don’t forget other add-ins like roasted red peppers, sun dried tomatoes, olives, artichokes, and even za’atar for a pop of flavor.
- Nut-Free Alternative: If you’re allergic to tahini due to a sesame allergy or don’t use due to a personal preference try using sunflower seed butter as an alternative. It offers a similar texture and a nutty taste.
White Bean Hummus
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Print Pin SaveIngredients
- 1 15-ounce can white beans (such as Cannellini or Great Northern), or 1 3/4 cups of cooked white beans
- 1 lemon juiced
- ¼ cup tahini
- 2 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- aquafaba the liquid from the can of beans, adjust to desired texture
- salt to taste
Instructions
- Begin by preparing the white beans. If using a can, drain the beans and rinse them under cold water. Reserve the aquafaba for later use.
- In the bowl of a food processor, add the drained white beans, lemon juice, tahini, minced garlic, extra virgin olive oil, and ground cumin. Blend together until the mixture starts to become smooth.
- As the food processor is running, gradually add the reserved aquafaba, tablespoon by tablespoon, until the hummus reaches the desired consistency. We like a smooth and creamy texture.
- Give the white bean hummus a taste and adjust the seasoning as needed.
- Add the finished hummus to a low bowl and create a swirl using the back of a spoon. Drizzle in some extra virgin olive oil and then add a sprinkle of cumin or sumac.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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