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pita bread dipped in white bowl of white bean hummus

White Bean Hummus

Made with cannellini beans instead of garbanzo beans, this hummus is simple to make and perfect for dipping your favorite snacks.
Course Appetizer
Cuisine Middle Eastern
Prep Time 5 minutes
Total Time 5 minutes
Servings 16
Calories 79kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


Serving: 1tablespoon | Calories: 79kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 131mg | Potassium: 9mg | Fiber: 2g | Sugar: 0g