Have you tried making hummus with cannellini beans? If not, you've gotta try it! This easy, creamy cannellini bean hummus is a smooth, garlicky, white bean dip that makes a healthy snack, a perfect appetizer and is great as a sandwich spread.
Similar to a traditional chickpea hummus recipe, this one is creamier, lighter and a great alternative to garbanzo beans.
I love this bold flavored dip with fresh garlic cloves and tangy lemon juice. I've added fresh herbs, sea salt and a few dashes of hot sauce for lots of delicious flavor, and with it's extra creamy texture, this cannellini bean hummus recipe is even better than regular hummus! With just a few, simple ingredients, this healthy dip makes easy snacks paired with veggie sticks or whole wheat crackers.
Did you know that cannellini beans are also known as white kidney beans? These delicious white beans are creamy, tasty and economical. They are great in this delicious white bean hummus as well as in white chili, vegetable soup and on top of salads as a fiber and protein boost. (See the recipe card below for more nutritional information.)
What To Eat It With
Serve this homemade hummus with pita bread (or homemade pita chips), fresh vegetables, on your favorite sandwich, or as a side with Mediterranean recipes. Instead of salad dressing, try hummus alongside your Greek salad. Complimented by the cool crisp cucumbers, tomatoes and the salty feta cheese and olives, it's a great combination.
- Cannellini Beans - Also known as white kidney beans, these are a mild flavored and economical bean that's easy to find in most grocery stores. I've used 1 can of cannellini beans but you can soak and cook dried cannellini beans if you prefer.
- Tahini - Rich tahini adds great umami to this white bean dip recipe. Tahini ground sesame seeds that are ground until they make a thick paste, similar to peanut butter and other nut butters.
- Seasonings - Lemon juice, parsley, hot sauce, salt and pepper really enhance the flavors and make it hard to stop dipping. I love fresh lemon juice and always recommend fresh instead of bottled if possible, but either will work. Also, for it's trace elements, I love to use sea salt but any salt will work for this recipe.
Substitutions and Variations
- Beans - Other kinds of white beans like navy beans or great northern beans make a great substitute for the cannellini beans. Butter beans or any creamy white beans
- Tahini - This tasty sesame seed paste is great in this recipe but if you don't have any, you can swap it out for an equal amount of nut butter. Almond butter is quite neutral but you can even use peanut butter is you don't mind the faint flavor addition.
- Red Pepper - Add ½ cup of roasted and peeled red peppers to the beans in step one and complete recipe as written for delicious red pepper hummus.
- Herbs - Parsley is great but other herbs can add a flavor twist. Fresh basil, chervil, cilantro, rosemary or thyme all suit this creamy hummus.
- Oil-Free - Olive oil is in classic hummus and it adds a nice, rich creaminess but if you want a low fat dip, you can omit the olive oil entirely.
Add A Garnish
This is the perfect base for some flavorful or refreshing toppings. While plain hummus is a great dip, you can take it to the next level with some great garnishes that make it more interesting.
Try topping this easy white bean hummus recipe with a sprinkle of paprika, finely chopped parsley or red peppers, chunky cucumbers, toasted pine nuts or Middle Eastern spiced ground lamb. And don't forget a quick drizzle of extra virgin olive oil over the top.
Step By Step Photos
Making hummus is easy and straightforward. The main thing is to make sure to add your oil last. I like to add fresh garlic at the beginning to make sure it is well minced with no big chunks left at the end.
Step 1. Drain cannellini beans well, reserving liquid (aqua faba) in a cup for later. Add cannellini beans, sliced garlic and tahini to the bowl of your food processor.
Step 2. Turn on a process until the beans and garlic are fairly smooth.
Step 3. Add remaining ingredients except for the aqua faba to the cannellini beans and process again for 1 minute or until creamy and well incorporated.
Step 4. Taste and season with extra salt and pepper if desired. If you want the hummus thinner, add reserved aqua faba (bean liquid), one tablespoon at a time, pulsing in between until desired consistency is reached.
Step 5. Add in olive oil and pulse again until emulsified.
Serve hummus right away with raw veggies, pita or chips.
Store covered in the refrigerator for up to one week.
Served up with fresh veggies like red or yellow bell peppers, cauliflower florets, sliced cucumber or baby carrots, creamy cannellini bean hummus is the perfect dip to keep handy all week long.
Don't throw out the strained bean water. Use leftover aqua faba as a vegan egg replacement! Whipped quickly with a stand mixer or electric mixer, it can form soft peaks like meringue or whipping cream. It works in place of eggs in pancakes and vegan mayonnaise too.
More Dip Recipes
Dips can be an appetizer or snack and they can elevate a simple meal. They can be made ahead for easy entertaining and people love them.
Cheers and happy cooking, Friends! Sabrina
Easy Creamy Cannellini Bean Hummus
- 1 19 oz can Cannellini Beans (white kidney beans)
- 1 clove Garlic, sliced
- 2 tablespoon Tahini Paste
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Lemon Juice
- 10 dashes Hot Sauce (Tobasco)
- ¾ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ¼ c *Optional* Fresh Parsley
- Drain cannellini beans well, reserving liquid (aqua faba) in a cup for later.
- Add beans, sliced garlic and tahini to the bowl of a food processor. Turn on a process until fairly smooth.
- Add remaining ingredients except for the oil and reserved aqua faba (bean liquid) and process again for 1 minute or until creamy and well incorporated. Add olive oil and pulse again until emulsified.
- Taste and season with extra salt and pepper if desired. Drizzle with extra olive oil over the top and serve right away or store covered in the refrigerator in an airtight container for up to one week.