White Bean Hummus

Bowl of hummus on a platter with grape tomatoes, carrot sticks, black olives, red pepper strips, and celery sticks.

5 from 1 vote

Creamy White Bean Hummus is a Mediterranean-inspired dip similar to traditional hummus, but made with white beans instead of chickpeas. Easy to make in 15 minutes, it's seasoned with garlic, lemon, and oregano. Enjoy it with raw vegetables, crackers, toasted baguette, and more.

Prep Time15

Total Time15

Course: Condiment, Dip

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

Servings:

Calories: 101kcal

Author: Amy Katz

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

US Customary - Metric

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.

Notes

Be sure to reserve two tablespoons of the liquid from the can of beans before draining them. It's not necessary to rinse them.

Leftover hummus will last refrigerated in an airtight container for 3 to 4 days.

Nutrition