creamy white bean hummus

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5 from 5 reviews

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.

  • Author: Indi Hampton
  • 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

  • 1/4 cup olive oil
  • 1 tbsp pine nuts
  • 1 tsp aleppo chile flakes (can substitute 1/2 tsp regular chile flakes)
  • 1 tsp sesame seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp caraway
  • 1 small garlic clove, minced

white bean hummus

  • 1 1/2 cups dried white beans, soaked overnight
  • kosher salt and black pepper
  • 3 tbsp fresh squeezed lemon juice
  • 3/4 cup tahini
  • 1/4 cup extra-virgin olive oil
  • crudites and crackers, for serving
  • fresh herbs, for garnish


spicy seed oil

  1. 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

  1. 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.
  2. Combine white beans, 1/4 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. 
  3. 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.