White Bean Hummus
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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.
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!
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.
Frequently asked questions
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.
It will keep for up to 3 days when stored in an airtight container.
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.
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.
White Bean Hummus
Ingredients
- 1 (15-oz.) can cannellini beans
- 2 cloves garlic
- 2 tablespoons lemon juice
- ⅓ cup olive oil
- ¼ cup Italian flat-leaf parsley loosely packed
- salt to taste
- freshly ground black pepper to taste
Instructions
- Drain the cannellini beans into a colander and rinse under cool running water.
- Place the beans, garlic, lemon juice, olive oil, and parsley into the bowl of a food processor.
- Pulse until the mixture is coarsely chopped and the desired texture.
- Lightly season with salt and pepper, to taste, and serve with pita chips or veggie sticks..
Notes
- 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
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
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.
I made this and want to love it, but all I can taste is the bitterness of the olive oil. The texture seems spot on, but the taste from the oil is too strong for me. Did I do something wrong? Or is that how it’s supposed to be? Any tips or thoughts appreciated!
Hi, Kathryn. I’m wondering if you were using an extra-virgin olive oil? If that’s the case, perhaps you’d prefer a light olive oil instead.
It looks so creamy and delicious. I can’t believe it’s so easy to make – going to try this soon!
Our entire family enjoyed this hummus for gameday last weekend and voluntarily ate veggies with it! It was delicious and easy and we’ll be making this again soon.
I was used to buying sub-par hummus for entertaining. If I’d known how easy and delicious making my own would be I wouldn’t have ever been buying it. I just love this recipe and all of the easy ways to change it up.
I am not a fan of chickpeas, so this white bean hummus gets TWO THUMBS WAY UP for me!!
Scrumptious!! Made this for a football game the other day and it was so yummy, I kind of hoarded it. 🙂
Hummus is always such a healthy and delicious addition to a party spread. This is so easy to make too.
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!