7-Ingredient Easy White Bean Hummus. Deliciously creamy, healthy, vegan, and gluten-free. Rich in plant-based protein, and lasts for up to 5 days in the refrigerator. The perfect snack with pita chips, or add to veggie bowls for more protein.
Step aside garbanzo beans! We're increasing protein and creaminess with white beans instead. This creamy cannellini bean hummus is packed with protein, fiber, and iron. Make a big batch for the week and add it to your meals for a protein boost. It tastes better each day as the flavors meld in the refrigerator.
This easy hummus recipe was inspired by my 5-Minute Avocado Spread on this site, as well as this gluten-free Roasted Red Pepper Dip (Muhammara). Serve creamy white bean hummus with my 7-minute Homemade Chili Crisp recipe and cruditรฉ veggies for the perfect side dish.
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๐ฉ๐ผโ๐พ Ingredients
- White beans add protein, iron, and fiber to this creamy hummus. Cannellini beans have more protein than the other white beans, but all varieties work.
- Tahini has a nutty flavor and a creamy texture. It is a paste made from ground sesame seeds. It's rich in healthy fats, protein, fiber, as well as calcium, and iron. It's a staple ingredient in classic hummus.
- Lemon juice and zest add a bright, citrusy note.
- Toasted coriander and cumin seeds enhance the flavor and aroma of this hummus. However, ground spices will also work in this recipe.
- Mellow miso (optional) is known for its rich umami flavor. It's savory, and meaty, and makes this dip even more delicious.
- Garlic is soaked in lemon juice to mellow the sharp, pungent flavor of fresh garlic. Skip this step if short on time.
- Extra-virgin olive oil (not shown) adds to the creaminess and luxurious texture of this white bean hummus. Use a good quality extra-virgin olive oil for the best flavor.
See the recipe card for quantities.
๐ Substitutions
- White beans - use cannellini, navy, Great Northern, or butter beans
- Coriander seeds - use ground coriander instead
- Cumin seeds - use ground cumin instead, or omit and double the coriander
- Mellow miso - use nutritional yeast instead, or omit it entirely
Serve with my low-carb Kale Chickpea Salad, and baked pita, for a complete meal. For more easy protein sides, visit my Vegan Side Dish Recipes page on this site.
๐ Instructions
Step 1. Pulse the garlic in a food processor until minced. Scrape the bowl and add the lemon juice and a sprinkle of lemon zest. Set aside for 10 minutes so the garlic mellows in flavor (optional).
Step 2. Toast the coriander and cumin seeds (if using) over low heat in a skillet for about 2 minutes, or until fragrant.
Step 3. Transfer the seeds to a mortar and grind them until a powder forms. Set aside.
Step 4. Transfer the tahini and ice water to the food processor.
Step 5. Pulse until smooth.
Step 6. Add the beans, coriander, cumin, and miso. Pulse until smooth, scraping the bowl occasionally.
Step 7. With the machine running, add the olive oil until the desired creaminess. Season with salt to taste. Top Creamy White Bean Hummus with my 7-minute homemade Easy Chili Crisp for serving.
๐ก Expert Tips
- To mellow out the garlic, let it sit in the lemon juice for about 10 minutes. This is an optional step.
- Chill the water with ice cubes for a few minutes before blending it with the tahini. This makes for a fluffier hummus. Add the ice water before blending the white beans.
- Sprinkle with fresh herbs for serving (parsley, cilantro, or mint)
- Serve this creamy white bean hummus in place of traditional chickpea hummus. It's delicious with fresh veggies, warm pita bread, and an extra drizzle of extra-virgin olive oil. It's also great for adding more protein to Buddha bowls, or as a sandwich spread.
- Storage: Refrigerate any remaining hummus in an airtight container for up to 5 days.
๐๐ฝโโ๏ธ Recipe FAQs
While hummus does contain carbs, much in the form of fiber, it also serves as a great source of plant-based protein, making it a healthy choice for vegetarians and vegans. Additionally, it's rich in heart-healthy fats from olive oil and tahini, essential minerals like iron, and vitamins like folate and vitamin B6.
When you make hummus at home, you have full control over the ingredients. You can choose high-quality, fresh ingredients, and avoid allergens, preservatives, and excessive amounts of salt. Plus, you can customize the flavors and texture. This creamy hummus is so quick and easy to make that you won't need to buy it from a grocery store.
Hummus freezes well for about up to 4 months. Use an airtight container or freezer-safe bag. Remove as much air as possible to prevent freezer burn. Consider portioning the hummus into smaller containers or using ice cube trays to freeze individual portions. Thaw in the refrigerator and stir well after thawing.
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๐ Recipe
White Bean Hummus Recipe
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Ingredients
- 1 clove garlic
- 5 tablespoons fresh lemon juice (about 1 large lemon) or to taste
- Sprinkle of lemon zest
- 1 teaspoon coriander seeds or ยพ teaspoon ground coriander
- 1 teaspoon cumin seeds or ยพ teaspoon ground cumin
- ยผ cup tahini
- 2 tablespoons ice water
- 1 (15-ounce) can cannellini beans or navy, Great Northern beans, or butter beans, or 1 ยฝ cups cooked white beans
- 2 teaspoons mellow miso or nutritional yeast (optional)
- 3 tablespoons extra-virgin olive oil plus more as needed
- Salt to taste
Optional for serving:
Instructions
- Pulse the garlic in a food processor until minced. Scrape the bowl and add the lemon juice and a sprinkle of lemon zest. Set aside for 10 minutes for the garlic to mellow in flavor (optional).
- Toast the coriander and cumin seeds (if using) over low heat in a skillet for about 2 minutes, or until fragrant. Transfer to a mortar and grind them until a powder forms. Set aside.
- Transfer the tahini and ice water to the food processor and pulse until smooth.
- Add the beans, coriander, cumin, and miso. Pulse until smooth, scraping the bowl occasionally.
- With the machine running, add the olive oil until the desired creaminess. Season with salt to taste.
Notes
-
- To mellow out the garlic, let it sit in the lemon juice for about 10 minutes. This is an optional step.
- Coriander and cumin seeds - substitute with ยพ teaspoon ground of each, or omit the cumin and use 1 ยฝ teaspoon ground coriander. Add ground spices to the food processor without toasting.
- Storage: Refrigerate any remaining Easy White Bean Hummus in an airtight container for up to 5 days.
- ย
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Layan says
this is such a lovely recipe! i made it with the miso and i cant wait to have it tomorrow with olive tapenade. every time i make a recipe with canellini beans i only use half a can and always not sure what to do with the other half so this is perfect. thank you, nisha!
Nisha Melvani, RDN says
I bet it will be delicious with the olive tapenade! Thank you.
Sandy says
I'm a daycare cook and will be making this for my kids.โค๏ธ
Nisha Melvani, RDN says
They will love it! Enjoy:)
Amy says
This is delicious, you know itโs good when you need to scrape the bowl down for every tangy bit. I made it with nutritional yeast this time and next time I will try it with Miso. Thank you for sharing this. Best, Amy
Nisha Melvani, RDN says
So happy to read this. I appreciate you leaving a comment. Have a great day.
Tina says
Hello from Germany. I have been following you for quite a while now drooling over your recipes. I only tried the first recipe today. The bean hummus is incredibly delicious and I have to watch out that I donโt finish everything this evening in one go ๐. For tomorrow I have planned the vegan Ragu. Thanks for your delicious recipes!
Nisha Melvani, RDN says
Hi and welcome! So glad you enjoyed it. Thank you.
Suzanne Stanton says
I enjoyed making this white bean hummus using Great Northern beans cooked the evening before, at which time I also immersed the fresh garlic in fresh lemon juice. I did not use salt or oil, and the results were still very pleasing. I ate more for breakfast than expected (just straight, like a smoothie),and look forward to making another batch as soon as needed.
Nisha Melvani, RDN says
Thank you for leaving a comment. I'm so happy to hear you are a fan!
David says
Easy, delicious ama simply amazing David
Nisha Melvani, RDN says
Thank you David! So happy to hear that!
Michela says
This is delicious. I've been looking for a white bean hummus recipe for a while now and this one is really great and easy to make. I skipped the roasting of the spices and it was still delicious. Another time when I have a few more minutes I will try roasting them. I'm sure the flavours will be even better.
Nisha Melvani, RDN says
I'm so glad you enjoyed it! Thank you for leaving a comment.
Janet Duffy says
This is so, so delicious. It is much more complex-tasting than the simple cooking I usually do; a welcome change. Iโm so glad I took the time for roasting the spices, and mellowing the garlic. So fun! The only change I made was that I used raw tahini rather than the usual. Iโm VERY excited to have found you, and canโt wait for your cookbook to arrive.
Nisha Melvani, RDN says
Thank you for being here! I appreciate you taking the tome to comment.
MC says
I love, love, love this recipe!
Nisha Melvani, RDN says
So happy to read this. Thank you!
Andrea says
This was sooooo good! I subbed almond butter for the tahini (sesame intolerance) but it was still really great. Ten stars if I could.
Nisha Melvani, RDN says
Awwww thank you so much. Have a great week.
Jennifer says
Iโm looking at making this recipe for my daughter who has a chickpea and a sesame allergy. Do you think itโs better subbing the tahini or removing it altogether? Thank you!
Nisha Melvani, RDN says
Hi. You could try adding sunflower butter instead of tahini. Mix it with a little warm water to thin.