This easy white bean hummus is a Mediterranean-inspired dip similar to traditional hummus, but made with white beans instead of chickpeas. It's easy to make in 15 minutes and seasoned with garlic, lemon, and oregano. Serve it with raw vegetables, crackers, or crostini for an easy yet impressive appetizer or snack your guests will love.
If you're looking for a twist on classic hummus made with chickpeas and olive oil, this white bean version is a delicious alternative. It's smooth, flavorful, and made without any added oil.
This dip is perfect for entertaining, whether served right away or made ahead. Use it as a spread, dip, or condiment for everything from grilled vegetables to chickpea rice pilaf, or even in sandwiches.
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Wonderful dip! I did add about ½ teaspoon of maple syrup to balance the bitterness of the tahini and only used a potato masher which produced a chunkier texture that can also be used as a sandwich spread. I like that this needs no mayo for creaminess!
- G
Ingredients
- Canned white beans: Look for labels like cannellini, white kidney beans, or great northern beans. Rinsing isn't required, and be sure to reserve some of the liquid when draining.
- Tahini: If you find prepared tahini too bitter, you can substitute toasted sesame seeds using the method in my hummus with sesame seeds.
- Sumac: Optional but recommended. Sprinkle it on top for lemony flavor and a pop of color. It's also great in recipes like savory pumpkin hummus, Balela bean salad, and roasted fall vegetable medley.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make white bean hummus
- Add the beans, reserved bean liquid, garlic, lemon juice, tahini, oregano, salt, and pepper to the bowl of a food processor.
- Process until completely smooth, scraping down the sides as needed. Taste and adjust seasonings. Garnish with sumac if using. Serve immediately or refrigerate for later.
Serving suggestions
This easy white bean hummus is delicious served as a dip, spread, or even a sauce. It pairs well with a variety of vegetables, grains, and breads, making it a versatile addition to meals and snack boards.
Try it with:
- Fresh vegetables like carrots, celery, cherry tomatoes, bell peppers, cucumbers, broccoli, or cauliflower
- Crackers, pita bread, tortilla chips, or toasted baguette slices
- Roasted vegetables such as Brussels sprouts and carrots
- Baked potatoes in place of butter or sour cream
- As a sandwich spread
- As a creamy sauce for Mediterranean hummus pasta
No matter how you serve it, this oil-free hummus is an easy way to add vibrant flavor to your meals.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
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Amy
📋 Recipe
Creamy Oil-Free White Bean Hummus
Equipment
- food processor
Ingredients
- 1-15 ounce can white beans, (Cannellini beans, white kidney beans, or great northern beans) drained, reserve 2 tablespoons of liquid from the can of beans
- 1 clove garlic, minced
- 3 Tablespoons lemon juice
- 1 Tablespoon tahini
- ½ teaspoon dried oregano
- salt and pepper, to taste
- sumac, for garnish (optional)
- assorted vegetables, crackers, bread, etc., for serving
Instructions
- Add the beans, 2 tablespoons reserved bean liquid, garlic, lemon juice, tahini, oregano, salt, and pepper to the bowl of a food processor.1-15 ounce can white beans, 1 Tablespoon tahini , 3 Tablespoons lemon juice, 1 clove garlic, ½ teaspoon dried oregano, salt and pepper
- Process until completely smooth, scraping down the sides of the bowl as necessary. Taste and adjust the seasonings, as needed.
- Enjoy immediately or transfer the dip to a covered container and refrigerate until ready to serve.
- Before serving, give the dip a stir and sprinkle with a little sumac, if desired. Serve with assorted vegetables, crackers, and/or toasted bread.sumac, assorted vegetables, crackers, bread, etc.
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Notes
Nutrition
Nutritional information is an estimation.
G says
Wonderful dip! I did add about 1/2 tsp of maple syrup to balance the bitterness of the tahini and only used a potato masher which produced a chunkier texture that can also be used as a sandwich spread. I like that this needs no mayo for creaminess!
Amy Katz says
Great suggestions, thank you!