White Bean Hummus is made with creamy cannellini beans in place of the more traditional garbanzo beans.
Creamy white beans blended with tahini, cumin, fresh lemon juice, salt, garlic and one secret ingredient…
I have a hummus monster in the house! That’s my husband Dean. He loves hummus and it’s one of those very simple to make recipes that I can make for him so he never is without a fix!
Actually, he’s not really much of a hummus monster, but when I make it, it’s hard for him to stop eating it. Me too!
A little different twist…
Typically most hummus is made from garbanzo beans (chickpeas), but I really like the creamy texture of white beans aka cannellini beans or white kidney beans.
My secret ingredient is to add vegetarian no-chicken broth in place of water or oil. If you want to add a drizzle of olive oil on top of your completed white bean hummus, go right ahead. I’ve topped mine with some along with a few sprinkles of smoked paprika.
I’m serving the white bean hummus with my all time favorite little chips from Trader Joe’s. They’re a thin mini rice cracker called Multiseed with Tamari Soy Sauce. I love these little crackers – they’re even delicious right out of the package! But any cracker of your choice will do!
This Creamy White Bean Hummus is also great as a dip for veggies like cucumber slices or whatever veggies are you favorite for dipping. It’s also great as a sandwich spread, on toast, as a salad topping, etc.
Here is the recipe:
Creamy White Bean Hummus
- 1 15.5 oz can cannellini beans
- 1 tsp salt
- 1 tsp cumin
- 1/2 cup tahini
- 3 - 4 tbsp fresh lemon juice
- 2 cloves garlic, pressed
- 1/2 cup vegetarian no-chicken broth or water
- Add all the ingredients except the broth or water in a food processor with the metal S blade and begin processing
- Add the broth or water through the top while it's processing and continue to blend until you reach your desired consistency