- 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
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Combine beans, garlic, lemon juice, tahini, olive oil, and black pepper in a high speed blender or food processor.
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Cover and blend until well combined and smooth.
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Serve with crackers, toast, or sliced vegetables.
SEASONED SECRET
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.
FROM SCRATCH
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.
CHECK THE FRIDGE
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!