White hummus is a silky, nutty twist on the classic chickpea dip, made with white beans (cannellini or Great Northern) instead of chickpeas. It’s naturally creamier than traditional hummus, with a milder flavor that lets the tahini and lemon shine. This recipe delivers a smooth, scoopable dip that comes together in minutes in a food processor—perfect for parties, meal prep, or a quick snack.
Ingredients
- 2 cans (15 oz / 425 g each) white beans (cannellini or Great Northern), drained and rinsed
- 1/2 cup (120 ml) tahini, well stirred
- 3 tablespoons (45 ml) fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon ground cumin (optional)
- 1/4 cup (60 ml) ice-cold water, plus more if needed
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
Instructions
- Place the drained white beans in a food processor fitted with the metal blade. Process for 1 minute until they form a coarse paste, scraping down the sides once.
- Add the tahini, lemon juice, garlic, salt, cumin (if using), and 2 tablespoons (30 ml) of the olive oil. Process for 2 minutes, scraping down the bowl halfway, until the mixture is very smooth and somewhat thick.
- With the processor running, slowly drizzle in the ice-cold water through the feed tube. Process for another 1–2 minutes until the hummus is light, fluffy, and completely creamy. If it still looks stiff, add more cold water 1 tablespoon (15 ml) at a time until it reaches your desired consistency.
- Taste and adjust seasoning—you may want more salt or lemon. Transfer to a serving bowl, drizzle with the remaining 1 tablespoon (15 ml) olive oil, and serve.
Tips
- Use cold water: Ice-cold water helps emulsify the tahini and beans, creating a fluffier texture. Warm water can make the hummus gummy.
- Stir your tahini: Tahini separates on the shelf; stir it well before measuring. If it’s too thick or dry, add a teaspoon of warm water to loosen it.
- Don’t skip the processor time: A full 4–5 minutes of processing is what makes the hummus silky. If you under-process, it will be grainy.
- Adjust garlic to taste: Raw garlic can be strong. Start with one small clove and add more only if you like a punchy kick. For a milder flavor, roast the garlic first.
Serving Suggestions
Serve white hummus as a dip with warm pita bread, pita chips, or fresh vegetables like cucumber, carrot sticks, and bell pepper strips. It also works beautifully as a spread on sandwiches or wraps, or as a bed for roasted vegetables, grilled chicken, or falafel. A sprinkle of paprika, sumac, or fresh parsley on top adds color and flavor.
Variations
- Herbed: Add 1/2 cup (20 g) fresh basil, parsley, or dill along with the garlic for a green, garden-fresh version.
- Roasted red pepper: Fold in 1/2 cup (75 g) chopped roasted red peppers after processing for a sweet, smoky twist.
- Spicy: Add 1/2 teaspoon smoked paprika or a pinch of cayenne pepper to the processor for heat.
- Without tahini: If you’re out of tahini, substitute 2 tablespoons (30 g) of Greek yogurt or 2 tablespoons (30 ml) of olive oil plus 1 tablespoon (15 ml) of water. The flavor will be less nutty but still creamy.
Storage and Reheating
Store white hummus in an airtight container in the refrigerator for up to 5 days. To keep it from drying out, press a piece of plastic wrap directly onto the surface before sealing. Stir well before serving. This hummus is best served chilled or at room temperature—there’s no need to reheat. If you prefer it slightly warm, microwave in 15-second bursts, stirring between, but avoid overheating as it can separate.
Frequently Asked Questions
Can I use dried white beans instead of canned? Yes. Soak 1 cup (200 g) dried beans overnight, then simmer for 45–60 minutes until very tender. Drain and proceed with the recipe. You’ll need about 2 cups (350 g) cooked beans.
Why is my hummus thick and pasty? This usually happens when you don’t add enough water or process long enough. Add more cold water 1 tablespoon at a time while the processor runs until it lightens. Also, make sure your beans are fully cooked and soft—if they’re undercooked, they won’t blend smoothly.
Can I make this without a food processor? A high-speed blender works, but you’ll need to scrape the sides frequently and may need to add a bit more water. A blender can also make the hummus very airy—just don’t over-blend or it can become gluey.
Is white hummus gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your tahini and spices are certified gluten-free if you have celiac disease.
Can I freeze white hummus? Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, stir well, and add a little olive oil or water to restore the creamy texture before serving.
What if I don’t have lemon juice? White wine vinegar or apple cider vinegar can substitute in a pinch—use half the amount (about 1 1/2 tablespoons / 22 ml) and add more to taste. The flavor will be slightly different but still bright.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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