Home » Appetizers » The Best Damn White Bean Hummus
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Creamy, dreamy, and ridiculously flavorful, this super simple White Bean Hummus is the perfect appetizer for crisps, bread, fresh vegetables, or as a base for grilled chicken flatbreads and it’s ready in just 5 minutes! Utilizing the creamiest of white bean varieties, this hummus is as good as the original, but with no boiling needed, so get ready to get your noms on today.
What Beans to Choose for White Bean Hummus
The term “white bean” is fairly innocuous, so when it comes to this particular white bean dip, I wanted to be sure you knew what I was using, and what the best options are.
For this white bean hummus, I went with the creamiest of creamy in terms of beans: Navy Beans.
Navy beans are smaller than other varieties and break down quickly and easily, making them absolute perfection for dips.
Other options, starting with the next best:
- butterbeans
- great northern beans
- cannellini beans
Butterbeans are also known as baby lima beans! While each bean variety produces a delicious dip, butterbeans, great northern, and cannellini beans are all hardier compared to navy beans, so when it comes time to process this hummus, you may need more time to get the dip super creamy.
The Best Damn White Bean Hummus
This white bean hummus is so creamy and delicious, and it's ready in only 5 minutes for a perfectly dippable snack, side dish, or base for a delightful dinner!
4.89 from 9 votes
Print Pin Rate
Course: Appetizer, Dairy Free, Gluten Free, Side Dish, Snack, Vegan
Cuisine: Mediterranean, Middle Eastern, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 12
Calories: 247kcal
Author: Karly Gomez
Ingredients
Instructions
Rinse the beans well and let drain until nearly dry. Add the beans to a food processor, followed by the remaining hummus ingredients and process until smooth and creamy, around 2-3 minutes. Add more olive oil as desired for a thinner hummus and enjoy!
Notes
- If you can't find navy beans, any white bean will do!
- For a more lemony flavor, zest the lemon before juicing it and add it to the hummus before processing.
Nutrition
Serving: 0.25cup | Calories: 247kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 612mg | Potassium: 257mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
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About Karly
From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.
Reader Interactions
Comments
Lydia says
Hello!
I bought dry navy beans to make another recipe but have since come across yours, which appeals to me more.
After I prepare the dry beans, what liquid would you suggest as a replacement for the reserved can liquid? The water I will cook the beans in?
Reply
Mary Ann Bachmann says
Have tried other recipes but this is by far the creamiest & best tasting! Everything fit right in my 3 cup small food processor.Reply
vivian says
Easy and delicious! I added extra lemon and salt to suit our tastes, but you can really season this however you want. I have always resisted making hummus because we have a store-bought brand that we really like, but wanted to try this one, and I’m very glad I did. Thanks for a great recipe!Reply
Kelly T says
I agree this hummus is very creamy but for me, the amount of EVOO is more than I want in my hummus. I also found it a bit salty for my taste & I wanted more lemon flavor. So here is what I did. Decreased the EVOO to 1/3 cup & made up the difference in Navy Bean water. Added an extra Tb of lemon juice. Decreased the tahini to about 0.75 of 1/3 cup & added 1/2 tsp of toasted sesame oil. Next time I’ll decrease the salt to 1 tsp. To be fair, I have a low tolerance for salt. People with “normal” salt palates may like it fine with the 1.5 tsp. Added a good deal of black pepper at the end.Reply
Annie says
So delicious!
Reply
