This ultra-creamy white bean hummus is everything you want in a homemade dip! We use dried white beans for the best flavor and smooth texture, a ton of tahini for extra nuttiness and a splash of lemon juice to balance it all out.
White bean hummus is lighter and more delicate than its chickpea cousin, and it’s a great canvas for all sorts of additional flavors. I share a list below of white bean hummus variations, if you’d like to get creative, but I suggest you try this version with spicy seed oil first.
Buttery pine nuts and crunchy little seeds (caraway, coriander, sesame) add a pop of texture and if you can get your hands on Aleppo peppers, their raisiny smoky heat is just so good.
What makes this the best white bean hummus?
Dried white beans: I think high-quality dried beans bring so much more flavor to the table than the canned option. It takes a little more time and planning, but in this case it’s worth it. We also cook the white beans until they’re really soft, which helps with that dreamy texture. You want a great bean dip, so start with great beans! I especially love all the fun varieties that Rancho Gordo has to offer!
Tahini: We use a lot of tahini in this recipe, and for good reason-- it adds a silky richness and deep nutty flavor that just can’t be replaced. Make sure to stir the tahini really well before measuring it out so you get the right balance of solids and oil. I find warming the tahini up in the microwave makes stirring much easier than straight from the fridge!
Lemon juice: Lemon is crucial to balancing the rich tahini and olive oil flavors, so don’t skip the much needed acid. But I like to keep this white bean hummus about the tahini, the delicate white beans and the grassy olive oil. The lemon juice is there for background acid and a touch of freshness, but don’t go overboard with it. The lemony profile can easily dominate the dip.
Minimal liquid: It’s tempting to want to add a lot of reserved cooking liquid and even more lemon juice as you’re starting out, but resist the urge! The food processor will work through the white beans and mash up the mixture to a thick, smooth dip. My biggest pain point with most white bean dips is the consistency: they almost always come out too thin and liquidy. Since this is a white bean hummus, we want it thick and spoonable. Measure the liquids and let the food processor do the rest!
Whipped in the food processor: We blend this white bean dip in the food processor for up to 5 minutes, which feels like an eternity when you’re doing it. But that amount of time really helps break down the beans and emulsify the tahini, lemon juice and olive oil to produce a hummus that is ultra creamy. When in doubt, just run the processor a little longer than you think is necessary.
what you need for white bean hummus:
- dried white beans
- lemon juice
- extra-virgin olive oil
- salt and pepper
How to make white bean hummus
- Soak white beans overnight
- Cook in salted water until very tender, about 1 hour
- Let cool in cooking liquid, then drain and reserve liquid
- Blend white beans, lemon juice, tahini, olive oil and a little bit of reserved cooking liquid until very creamy, 3- 5 minutes
- Season with salt and pepper and transfer to a serving bowl
- Use the back of a spoon to create swirls in the surface and drizzle with spicy seed oil (if desired) or your favorite finishing oil
white bean hummus variations:
There are so many ways to add a twist to this basic white bean hummus recipe. Fresh herbs, spices, and prepared sauces are all a great way to add flavor. Here are some easy items to toss in the food processor and blend up smooth!
- Roasted red pepper
- Roasted carrot, beet or sweet potato
- Olive tapenade
- Jalapeño cilantro
- Roasted garlic
- Sun-dried tomato and basil
- Marinated artichokes (especially the smoky grilled ones!)
What beans are best for white bean hummus?
I love to use dried cannellini beans for this white bean hummus. You can use canned in a pinch, but I prefer the extra flavor and creaminess that comes from great dried beans.
If you’re on the market for dried beans, definitely check out Rancho Gordo beans! They have so many fun heirloom varieties-- it’s hard to stop at just one. I love the Marcella bean here. It’s small, thin skinned and super creamy; perfect for white bean hummus. This bean is a little trickier to cook, as it can break down from too much stirring, but that doesn’t matter in our case since we’re blending it all up!
What is the serving amount for white bean hummus?
The generally agreed upon serving size for white bean hummus is 2 tablespoons. This recipe, which makes about 5 generous cups of hummus, will yield 40 servings at about 48 calories per serving. You can find more nutritional information just below the recipe! Keep in mind it’s only an estimate and the accuracy is not guaranteed.
more spreads and dip recipes to try!
creamy white bean hummus
This ultra-creamy white bean hummus is packed with tahini, olive oil and a splash of lemon. It’s drizzled with a seedy, spicy pine nut oil that is just so good on top of the white bean dip.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 5 cups
- Category: Dip
- Method: Puree
- Cuisine: American
- Diet: Gluten Free
spicy seed oil
- ¼ cup olive oil
- 1 tbsp pine nuts
- 1 tsp aleppo chile flakes (can substitute ½ tsp regular chile flakes)
- 1 tsp sesame seeds
- ½ tsp coriander seeds
- ½ tsp caraway
- 1 small garlic clove, minced
white bean hummus
- 1 ½ cups dried white beans, soaked overnight
- kosher salt and black pepper
- 3 tbsp fresh squeezed lemon juice
- ¾ cup tahini
- ¼ cup extra-virgin olive oil
- crudites and crackers, for serving
- fresh herbs, for garnish
spicy seed oil
- Combine olive oil, pine nuts, chile flakes, sesame seeds, coriander and caraway to a small skillet over medium heat. Cook, stirring occasionally, until spices begin to smell fragrant, 2- 3 minutes. Stir in garlic and cook about 30 seconds. Remove from heat and let cool.
white bean hummus
- Drain white beans off their soaking liquid and place in a saucepan. Fill with enough cold water to cover the beans by about an inch. Bring to a boil, season with salt and reduce to a simmer. Cook until very soft and tender, at least 1 hour but will depend on the bean. Drain and reserve 1 cup cooking liquid.
- Combine white beans, ¼ cup cooking liquid, lemon juice, tahini, 1 teaspoon salt and olive oil in a food processor and pulse until combined. Turn the food processor on high and blend until very smooth, 3- 5 minutes, adding more cooking liquid a tablespoon at a time if needed (but err on the side of less liquid). Season with more salt and pepper, if needed.
- Transfer hummus to a serving dish. Use the back of a spoon to create swirls in the surface and spoon spicy seed oil over top. Scatter with fresh herbs; serve with fresh crudites and crackers.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
White bean hummus will keep, covered and refrigerated, for up to 3 days.
Spicy seed oil will keep for up to a week in the refrigerator.
- Serving Size: 2 tbsp
- Calories: 48
- Sugar: 0g
- Sodium: 34mg
- Fat: 3.8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 2.7g
- Fiber: 0.6g
- Protein: 1.4g
- Cholesterol: 0mg