published Feb 14, 2024 This white bean hummus recipe is a break from the norm, swapping chickpeas with white cannellini beans. Cannellini beans contain plenty of protein, energizing carbohydrates, and vitamins B, E, and K. Health benefits aside, you’ll be digging into this hummus for flavor alone! And it doesn’t take much to turn these beans into a seriously delicious dip. It starts off with nutty tahini, olive oil, fresh lemon juice, and a sprinkle of salt. Then, we’ll add a few cloves of garlic and a dash of spice, and we’re done! A smooth, rich dip in just 5 minutes. I’m going just a bit outside the box with savory za’atar spice, coloring the palette with Middle Eastern flavors. But you can flavor my white bean hummus recipe any way you like: with simple lemon pepper or Italian seasoning, Middle Eastern 7 spice or Baharat spice, or even just all-purpose seasoning!
Recommended Tools
Food Processor – The key to great homemade hummus is a totally smooth consistency, and for that, you need a food processor. A blender could also be sufficient if it has a high enough power and you take care to continuously push down the ingredients and scrape the sides for a thorough blend.
Storing and Freezing
It’s up to you whether you’d like to serve white bean hummus at room temperature or chilled. But if you’re not serving it right away, it needs to stay in the refrigerator to keep it fresh and inhibit bacterial growth. Don’t let it sit at room temperature for more than 4 hours. White bean hummus lasts for up to 5 days in the refrigerator. And while it can be frozen, the consistency will change considerably once thawed — it will be loose, watery, and difficult to spread or dip into. This recipe post, originally published on Silk Road Recipes November, 2021, was updated with new content, photos and/or video in February 2024. Love this recipe? Share it with the world on Pinterest.
