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Made with cannellini beans instead of chickpeas, this white bean hummus is simple to make and perfect for dipping your favorite snacks.
Whenever I'm looking for an easy appetizer, hummus is one of the first things to come to mind - from roasted red pepper hummus to rosemary hummus to pesto hummus.
Traditionally, hummus is made with chickpeas. But you can really use any bean you like to make your own hummus.
Yes you can buy it at the grocery store, but where is the fun in that? Plus by making it at home, you know what you are putting into it.
And cannellini beans make for a great substitute. They are actually higher in fiber and protein and create a creamy texture with a slightly nutty flavor.
So if you are looking for something new and tasty, this white bean hummus should be at the top of the list.
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Ingredient Notes
- Cannellini beans - has a nutty, earthy flavor that are similar to garbonzo beans.
- Tahini - traditional hummus uses tahini as it adds smoothness as well as a variety of vitamins and minerals.
- Lemon - adds some necessary acid that brings brightness to the hummus.
Ingredient Swaps
As with any recipe, you can mix up what you use. Some variations include:
- Instead of cannellini beans, navy beans or great northern beans are good substitutes.
- While tahini is well-known to be in a hummus recipe, you can really try something different with peanut butter or sunflower seed butter.
- Instead of olive oil, you can just use the reserved bean water or a neutral flavor oil like vegetable oil.
Step-by-Step Photos
Add all ingredients to food processor and puree until smooth, about 45 seconds to 1 minute.
FAQs
Hummus is naturally high in good fat because of its sesame seeds (tahini) and olive oil. It is also low in carbohydrates and is a good source of protein and fiber.
Yes. While I prefer cannellini, there are 4 types of white beans. Your other options include navy, great northern and baby lima beans.
Yes. Just use 2 additional tablespoon of olive oil in place of it.
This hummus will last 3-4 days in an airtight container in the fridge.
What to Eat with Hummus
You can dip almost anything in this cannellini bean hummus and it will taste great. Some dip options include:
- Pita bread
- Chips - pita chips, pretzels, rice crackers, etc...
- Fresh vegetables - carrots, red peppers, celery, cucumbers, broccoli, etc...
Pro Tips/Recipe Notes
- Use a food processor, not a blender to make the hummus. The wider base is just better for homemade hummus.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemon and you'll notice a difference in flavor.
- Use quality tahini and olive oil as it lends to the flavor of the hummus.
- Reserve the liquid from the canned cannellini beans and use in place of water to get the consistency you want.
Other Appetizer Recipes
If you’ve tried this white bean hummus or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
White Bean Hummus
Ingredients
- 1 (15 oz can) cannellini beans (rinsed and drained)
- 1 clove garlic, minced
- 1 ½ teaspoon ground coriander
- ¼ teaspoon onion powder
- 1 lemon, juiced
- ¼ cup tahini
- ¼ cup olive oil
- 1 teaspoon kosher salt
Instructions
- Add all ingredients to food processor. Puree to make smooth, about 45 seconds to 1 minute. Add reserved bean water if needed to reach desired consistency. I usually add about 2-3 tbsp. Serve immediately or store in fridge until ready.
Notes
- Use a food processor, not a blender to make the hummus. The wider base is just better for homemade hummus.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemon and you'll notice a difference in flavor.
- Use quality tahini and olive oil as it lends to the flavor of the hummus.
- Reserve the liquid from the canned cannellini beans and use in place of water to get the consistency you want.
Lizzie says
Hey, thanks for "validating" me -- I tend toward cannellini beans over garbanzos because their skins aren't as tough as garbanzo skins. Also, I use the bean water -- aquafaba -- as an emulsifier for salad dressings. I use a dab of peanut butter instead of tahini which is really expensive, and with sufficient lemon and garlic, it's a toss-up flavor-wise if you add a few drops of toasted sesame oil.
Ryan says
I like the idea of adding toasted sesame oil.