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White Bean Hummus

Serve with homemade pita chips and your choice of seasonings!

This white bean hummus comes out just as creamy and flavorful as the ones made with chickpeas. Make this easy, delicious appetizer in minutes!

Cannellini beans are combined with lemon juice, garlic, fresh parsley, and plenty of extra virgin olive oil for a creamy dip with a bright, herbaceous flavor.

This white bean hummus is so easy and quick to make! Simply blend everything together in a food processor and top with your seasoning of choice. I love to pair it with freshly baked pita chips or layer it with Mediterranean Pico for my famous Greek Hummus Dip.

Looking for more tasty dip recipes? Try this Roasted Red Pepper and Artichoke Tapenade for more Mediterranean flavor, or my easy Spinach Artichoke Dip made with five basic ingredients.

a bow of white bean hummus garnished with lemon pepper seasoning and olive oil on a platter with pita chips and veggie sticks.

Key ingredients & substitutions for White Bean Hummus

  • Cannellini beans — It’s best to rinse them after draining to remove excess sodium – then you can season to taste once everything is blended together.
  • Olive oil — The flavor really comes through in this dip, so use a good, high-quality extra virgin olive oil. Don’t be skimpy either! Plenty of fat is needed to emulsify this dip, so drizzle in more as needed to help it come together.
  • Garlic — I highly recommend fresh cloves here. Jarred minced garlic is certainly more convenient, but it tends to have a bitter aftertaste in raw dishes.
  • Lemon juice — You’ll need one to two lemons, depending on their size. Stick with the varieties typically found in stores, as Meyer lemons will be too sweet for this recipe. And whatever you do – avoid bottled lemon juice!
  • Fresh parsley — Choose the flat-leaf variety without any yellowed or damaged leaves, and be sure to remove the bitter stems. 

tip

  • Get the maximum amount of juice from your citrus with an easy trick! First, allow the fruit to come to room temperature if it isn’t already. Then, roll it across the counter while pressing down with the palm of your hand. This helps to release the liquid from the membranes and makes it easier to squeeze out every last drop!

process steps for making white bean hummus: put ingredients in food processor; process until smooth.

How to make Greek hummus

STEP 1 | Drain the beans

Pour the can into a colander and run under cool water until well rinsed. Drain off any excess water, then add them to a food processor with the rest of the ingredients.

STEP 2 | Blend everything together

Use the pulse function until everything is coarsely chopped and well combined. You can let it run continuously if you prefer a smoother texture, but it will come out more green than pictured here.

tips

  • A food processor is essential for preparing this Greek hummus. If you don’t have one, a high-speed blender should get the job done.
  • Want to make homemade baked pita chips? Slice pita rounds or personal-size naan bread into triangles and brush with extra virgin olive oil. Sprinkle with dried oregano, then bake on a sheet pan for 8 to 12 minutes at 400 degrees.

two baked pita chips nestled into a bowl of white bean hummus.

Frequently asked questions

Can I use navy beans instead?

Yes! The flavor will be slightly different, but you can substitute either navy or Great Northern beans for the cannellini. In fact, a navy bean hummus will give you the biggest dose of dietary fiber along with plenty of plant-based protein.

How long does white bean hummus last in the refrigerator?

It will keep for up to 3 days when stored in an airtight container.

Will this recipe work with dried beans instead of canned?

I haven’t tried it myself, but I don’t see why not! You will need to soak the beans overnight, then simmer them on the stove until tender.

One can is equivalent to about ¾ cup of dried beans once cooked. I would prepare a full cup so you have extra to add if the consistency of the dip doesn’t look quite right.

dipping a pita chip into a bowl of white bean hummus.

Serving suggestions

Drizzle the dip with more olive oil and sprinkle with lemon pepper seasoning, dried oregano, or a Mediterranean seasoning mix. Place your bowl of Greek hummus in the center of a platter or large plate and surround it with your favorite dippers!

I’m particularly fond of homemade pita chips and veggie sticks such as carrots, bell peppers, and celery. You could also pair this with a variety of crackers or use it as a sandwich spread.

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Yield: 12 servings

White Bean Hummus

a bow of white bean hummus garnished with lemon pepper seasoning and olive oil on a platter with pita chips and veggie sticks.

This white bean hummus comes out just as creamy and flavorful as the ones made with chickpeas. Serve with homemade pita chips and your choice of seasonings!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 (15-oz.) can cannellini beans
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1/4 cup Italian flat-leaf parsley, loosely packed
  • salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Drain the cannellini beans into a colander and rinse under cool running water.
  2. Place the beans, garlic, lemon juice, olive oil, and parsley into the bowl of a food processor.
  3. Pulse until the mixture is coarsely chopped and the desired texture.
  4. Lightly season with salt and pepper, to taste, and serve with pita chips or veggie sticks..

Notes

Original White Bean Dip recipe by Giada De Laurentiis

  • Navy or Great Northern beans may be substituted for the cannellini beans. 
  • Store white bean hummus in the refrigerator sealed in an airtight container for up to 3 days.
  • Want to make homemade baked pita chips? Slice pita rounds or personal-size naan bread into triangles and brush with extra virgin olive oil. Sprinkle with dried oregano, then bake on a sheet pan for 8 to 12 minutes at 400 degrees.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 318mgCarbohydrates: 19gFiber: 5gSugar: 0gProtein: 7g

Did you make this recipe?

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sheila thigpen in her kitchen

Sheila @ Life, Love & Good Food

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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Debi

Saturday 16th of October 2021

I always like to have something healthy on game day, and this was perfect. I had all the ingredients in my cupboard too! Making it was a snap!

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