Easy White Bean Hummus with Lemon


Homemade hummus is one of the primary reasons I own a blender. In fact, when my friend over at Girasole Creation told me about her experience with homemade hummus and a Vitamix (<-affiliate), I had major smoothness jealousy. As I started making my own hummus, I found that white bean hummus was even smoother than chickpea based hummus and I prefered the flavor.

This white bean hummus is great for a cheese platter with crackers or dipping with vegetables. It’s perfect for a potluck party or healthy afternoon snack. I’ve also used white bean hummus to add protein and moisture to a sandwich instead of using mayonnaise!

With this recipe, I use canned white beans when I haven’t planned in advance. But you could pre-soak and cook white beans to make this hummus. A jar of tahini will last for a while so I usually have a jar ready in the fridge. The fresh lemon juice is a must for this white bean hummus! And a little extra won’t hurt! It adds so much freshness and brightness, with just the right acidity to complement the texture of the final product.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

White Bean Hummus

An easy, fast, white bean hummus perfect for dips, platters, and vegetable trays.
Course Snack
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 75 kcal


  • 1 14.5-ounce can cannellini beans, rinsed and drained
  • 1 clove garlic, peeled
  • 2 tablespoons lemon juice
  • 1/4 cup tahini paste
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper


  1. Combine beans, garlic, lemon juice, tahini, olive oil, and black pepper in a high speed blender or food processor.

  2. Cover and blend until well combined and smooth.

  3. Serve with crackers, toast, or sliced vegetables.

Recipe Notes


I like my white bean hummus really smooth and find that a high speed blender such as a Ninja or Vitamix works the best to achieve the consistency I’m looking for. I run on a medium speed or the puree setting. Add oil 1 tablespoon at a time if you are having trouble achieving the consistency you desire. The hummus will keep for up to 1 week in an airtight container in the fridge.


I typically use ready made tahini (<-affiliate) paste but you can make your own. Check out this recipe for homemade tahini. You can also make your own beans on the stovetop or in a slow cooker and use about 2 cups in this white bean hummus.


This white bean hummus is excellent as is, but you can definitely add fresh herbs. Start with a few tablespoons of parsley, thyme, or chives and taste as you go. You could also roast the garlic instead of using raw garlic in this white bean hummus. Don’t have cannellini beans? Great northern beans, navy beans, or traditional chickpeas work too!


Disclaimer: Please note that some links in this post are affiliate links and I will earn a commission if you purchase through those links. I link to these products because I have used them and recommend them. It’s these partnerships that help me keep this site running to provide you with free content weekly. All thoughts and opinions are my own. Please let me know if you have any questions!


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