How To Make White Bean Hummus From Scratch

Quick appetizers are a staple in my kitchen. Go beyond the garbonzo with this White Bean Hummus! Creamy, garlicy and with a hint of citrus. Easy & delish!

With a five year old running around the house all day… snacking is a HUGE priority. Whether he’s playing a board game or dancing with his baby brother around the living room… I always make sure to have a healthy snack ready within an arm’s reach.

I often offer him hummus verses other dipping snacks. It’s filled with protein, high in fiber and keeps good in the fridge for up to a week (though, it never lasts that long).

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WHITE BEAN HUMMUS VARIATIONS:

Today’s hummus recipe is straight forward and simple. However, you can add any of the following into the food processor to switch things up a bit.

Sun-Dried Tomato Hummus: simply drain 1/2 cup of sun-dried tomatoes and rinse them under water before adding to the processor.
Spicy Hummus: add 1 tsp. cayenne pepper and a few dashes of your favorite hot sauce.
Herb-Infused Hummus: toss in 3/4 cup of your favorite leafy herbs. Basil is a nice option.
Miso Hummus: 2 tsp. of miso paste should do the trick! Adds a wonderfully sweet hint to the hummus.

GARNISH OPTIONS:

Drizzle of olive oil
Smoked Paprika
Toasted Pine Nuts
Freshly chopped Herbs (Basil, Parsley, Cilantro, Mint)
Za’atar
Zhoug (my favorite Middle Eastern hot sauce)

DIPPERS:

Veggies: carrots, broccoli, radish, cucumbers, zucchini, etc.
Pita Chips
Pretzels
Tortilla Chips

How To Make White Bean Hummus From Scratch

Serves: 1.5 cups

Ingredients

FOR THE HUMMUS:

1 can Cannellini Beans, drained and rinsed
¼ cup Good Quality Tahini
Juice of 1 Lemon (about 5 tbsp.)
2 tbsp. Extra Virgin Olive Oil1 Garlic Clove
¼ - ½ tsp. Ground Himalayan Salt, to taste
Water, if needed to thin out

FOR THE GARNISH:

Drizzle of Extra Virgin Olive Oil
Dash of Smoked Paprika
1 - 2 tbsp. Toasted Pine Nuts

Instructions

Place ingredients in your food processor, except the water, and blend together until smooth.
Taste and add additional salt, if needed. After making desired adjustments (you can add more garlic, lemon, etc), blend again.
If you prefer a thinner hummus, blend in one tablespoon of water, and repeat until desired thickness.
Enjoy immediately with desired dipping vessels.
Refrigerate leftovers up to a week in a sealed container.

NOTES ON WHITE BEAN HUMMUS:

I’m a HUGE fan of butter beans, and they work perfect in this recipe! Don’t be afraid to make the swap for chickpeas if that’s what you have on hand.
This can be served at room temperature or chilled. Always make sure to refrigerate leftovers.
Try smearing this hummus into these Veggie Packed Lavash Wraps (video above). It’s a super delicious combo!