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
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
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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.
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!
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.
Annie says
So delicious!