Gluten-Free Recipe

White Bean Hummus

This White Bean Hummus dip is creamy, delicious, and packed with plant protein. Topped with fresh cherry tomatoes, microgreens, pine nuts, and fresh basil. This makes a wonderful snack or appetizer and can be whipped up in 15 minutes or less. Pair it with fresh vegetables, crackers or pita bread. 

I am a huge fan of hummus. Anytime we go out to eat and see hummus on the menu I know I need to try it. I love that there are so many different types of  hummus now including traditional, roasted garlic, pine nut, roasted red pepper and bean hummus. Not to mention that there are also endless amounts of different types of ingredients to dip your tasty hummus in. Some of my favorites include, veggies, bread, and crackers.  

Although I love the traditional hummus made from chickpeas (garbanzo beans) I decided to try to switch up my hummus recipe and make it with northern white beans instead. This White Bean Hummus recipe is very similar to how you normally would make the traditional hummus but by substituting the main ingredient, chickpeas with white beans.  

TIPS WHEN MAKING WHITE BEAN HUMMUS 

  • I recommend using either cannellini beans or great northern beans for this recipe. 
  • To make it convenient I used canned beans, but you can use beans from scratch as well. 
  • Before using canned beans make sure to drain and rinse the beans to get any excess can juice that might still be on the beans. Then using a kitchen towel dry the excess water from the beans really making sure to get any water off them before blending. 
  • In a food processor or high powered blender combine the white beans, tahini, lemon juice, garlic powder, salt, pepper, and olive oil. Pulse your hummus until it becomes smooth and creamy. It is very important that you pulse the ingredients instead of leaving the blender on at full power. Blending your hummus will make the texture very thin instead of thick and creamy.
  • Blend all ingredients together and scrap the hummus into a bowl or large plate. Garnish your hummus with fresh tomatoes, microgreens, pine nuts, and fresh basil.

Substitutions 

I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.

Olive Oil- Avocado Oil or water if you are oil free 

Great Northern Beans – Cannellini Beans 

Garlic Powder – Minced Garlic

Tahini- Sunflower Butter

You can get super creative when it comes to adding toppings to your hummus. Almost every time I make hummus I like to switch it up and use what I have in my refrigerator or pantry. Below are some of my go-to toppings. 

Hummus Toppings:

  • Tomatoes
  • Microgreens
  • Fresh Herbs
  • Pine nuts
  • Olives
  • Feta Cheese
  • Artichokes 
  • Roasted Garlic
  • Cumin Powder
  • Paprika Powder
  • White Beans

This White Bean Hummus is: 

Colorful

Healthy

Fun to make 

Family friendly

Packed with plant-protein

If you make this White Bean Hummus I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

White Bean Hummus

  • Servings: 8
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This White Bean Hummus is creamy, tasty, and simple to make. It makes a wonderful snack or appetizer and can be made in 15 minutes or less. Pair it with fresh vegetables, crackers or pita bread.


White Bean Hummus

  • ⅓ cup sesame tahini
  • 2 cans of white beans (15 ounces), cannellini or great northern beans, drained, rinsed, and patted dry.
  • 1 large lemon, seeded and juiced
  • 1 Tbsp olive oil, add more to thin
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper

Toppings

  • ¼ tsp paprika powder
  • 2 Tbsp microgreens
  • ½ cup cherry tomatoes, chopped
  • 1 Tbsp pine nuts
  • 1 Tbsp fresh basil

Directions

  1. Drain and rinse the beans to get any excess can juice that might have been on the beans. Pat the beans dry.
  2. In a food processor or high powered blender combine the white beans, tahini, lemon juice, garlic powder, pepper,salt, and olive oil. Pulse (not blend) all ingredients together until smooth and creamy.
  3. Scrap hummus into a serving bowl or large plate.
  4. Add the hummus toppings randomly. Pair hummus with chopped vegetables, crackers, and bread for dipping.
  5. Leftovers will last 3-5 days wrapped up in the refrigerator.

Make it Your Own

  • Are you gluten free? This hummus is gluten free. Just make sure to stick with gluten free crackers for dipping
  • Love garlic? Add 2 Tbsp of roasted garlic to make your hummus have a stronger garlic flavor.
  • Leftovers will last 3-5 days wrapped up in the refrigerator.

3 comments on “White Bean Hummus

  1. A beautiful plate of hummus, and this looks so vibrant with the veggies on top!

  2. Are there any substitutes for tahini?

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