Easy Creamy Cannellini Bean Hummus

Black bowl of ivory colored cannellini bean hummus on a black plate with pretzel chips and cucumber slices all on a pink marble countertop with the purple streaked paper from garlic cloves laying beside.

5 from 2 votes

Creamy and delicious, this easy white bean hummus is flavorful with garlic, fresh lemon juice and a touch of hot sauce to highlight the flavors. A super healthy, budget-friendly dip to make and keep in the fridge. GF, DF, V

Prep Time10

Total Time10

Course: Appetizer, Dip

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan

Keyword: gluten-free hummus, Kidney bean hummus, white bean hummus

Servings: servings

Calories: 104kcal

Author: Sabrina Currie

Ingredients

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

Instructions

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.

Notes

Cannellini beans are a little less dense than chickpeas so this hummus is not as thick as most traditional hummus recipes. Draining the beans well before starting will give the thickest result possible.

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.

Nutrition