White Bean Hummus

Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!

Prep time: PT15M

Total time: PT15M

Rating

4.75 stars (31 reviews)

Keywords

white bean dip, White bean hummus

Ingredients

1 15- ounce can white beans, ((I recommend butter beans), drained and rinsed)
1 garlic clove (minced)
1 ice cube
¼ cup tahini, (I used Soom Tahini, well-stirred)
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, (more to your liking)
Kosher salt
Juice of ½ lemon, (more to your liking)
Extra virgin olive oil, (to serve)
Homemade Dukkah,

Cuisine

Mediterranean

Steps

Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

Nutitrion

Serving Size: 1 serving
Calories: 221.1 kcal
Carbohydrates: 21.2 g
Protein: 8.4 g
Fat: 12.4 g
Saturated Fat: 1.7 g
Sodium: 248.6 mg
Sugar: 0.3 g

Reviews

Morgan G on 2026-03-25 (5 stars):
I made this recipe with cannelini beans, and while I'm a big fan of the traditional chickpea version, I *might* like this one even better! Instead of, or perhaps in addition to, dukkah (wrong time of year for hazelnuts where I live) I would suggest smoked paprika. It complements the Aleppo pepper very well.
Gene J Wilder on 2025-07-19 (5 stars):
I love this recipe, everytime I have made it everyone just loves it. Word to the wise if you double the batch to take to a party save some at home for yourself. It's the first dip gone.
Hope Bruns on 2025-05-09 (5 stars):
Made this as written with navy beans (the only white beans I had on hand) and my husband and I loved it! Had some extra navies and made another batch tonight but used a teaspoon of coriander and half teaspoon ground cumin…also fabulous with a unique and citrusy-floral hint!
Emerlea on 2025-02-28 (5 stars):
This recipe appeared to have some give, so I didn't measure anything other than the tahini. I didn't have dried corriander, so I chopped up some fresh that I had and threw that in. Adding addition quantities a little at a time, I ended up with a delicious white bean hummus!! So creamy!
Mary Alder on 2024-11-09 (5 stars):
I had 1/2 cup tahini I needed to use up and only cannellini beans in the pantry. Doubled the recipe and Wow! Absolutely delicious. Served with warm pita and crudités. Bowl empty in no time
Kate on 2024-01-13 (5 stars):
Delicious and so creamy. I love lemon and took a tip from another commenter and added some lemon zest with the garlic. Shoot, just realized I forgot the olive oil drizzle, but it was still great! Thank you!
BC on 2024-01-04 (5 stars):
Very nice taste and texture. I used only 1/2 tsp salt which was ample. I used red pepper flakes and was happy with the pepper it added. I'm toying with using a bit more lemon juice. Good enough to share with friends. Thank you!