Description
A creamy, zesty, and easy-to-make Mediterranean white bean hummus that is smoother and lighter than traditional chickpea hummus. Perfect for dipping, spreading, or dolloping on salads.
Ingredients
Scale
- 1 can (15 oz / 425g) white beans (cannellini or great northern), drained and rinsed
- 3 tablespoons (45 ml) tahini
- 3 tablespoons (45 ml) fresh lemon juice
- 2 cloves garlic, minced
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2–4 tablespoons (30–60 ml) water
- Optional: smoked paprika or fresh parsley for garnish
Instructions
- Drain and rinse the white beans thoroughly. Mince the garlic cloves finely. Juice the lemon and measure out the tahini, olive oil, and spices.
- Add the white beans, tahini, lemon juice, minced garlic, ground cumin, and salt to a food processor. Pulse a few times to start combining.
- With the processor running, slowly drizzle in the olive oil until the mixture looks creamy but still a bit thick.
- Add water tablespoon by tablespoon with the processor running until the desired creamy consistency is reached. Taste and adjust salt or lemon juice if needed.
- Transfer the hummus to a bowl. Sprinkle with smoked paprika or chopped fresh parsley and drizzle a little extra olive oil on top before serving.
Notes
Use fresh lemon juice and fresh garlic for best flavor. Add water slowly to adjust consistency. Tahini is key for authentic flavor but can be substituted with peanut butter or Greek yogurt. Store in an airtight container in the fridge for up to 4 days. Best served cold or at room temperature. Avoid freezing to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 150
- Sodium: 220
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 5
- Protein: 6
Keywords: white bean hummus, Mediterranean hummus, creamy hummus, easy snack, healthy dip, plant-based snack, vegan hummus