Go Back
–+ servings
white bean hummus humus de fasole alba

White Bean Hummus

This white bean hummus is even better than the traditional chickpea version - velvety smooth, garlicky, and ready in just 10 minutes.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Choose Serving Size 6

Ingredients 

  • 2 cans white cannellini beans I used 2x 14oz (400g) cans
  • ½ lemon juiced
  • 4 Tbsp tahini paste
  • 3 cloves garlic
  • 3 Tbsp olive oil
  • salt to taste
  • ½ tsp ground cumin
  • 3 Tbsp mixed seeds pine nuts, chia, sunflower, pepitas, sesame, and flax seeds

Instructions

  • Drain the beans and add them to a blender or food processor. Add the garlic, lemon juice, a little bit of salt, and the cumin. Blend until smooth.
  • Add a little water - 1-2 tablespoons, if needed - to make it smoother. Taste and adjust with more garlic, lemon juice, or salt.
  • Only once the beans are extra-smooth, add the tahini paste. Don't over-blend the tahini or it will turn bitter.
  • Process for a couple more seconds, just to incorporate the tahini.
  • Lightly toast the mixed seeds in a small dry pan.
  • Drizzle the hummus with olive oil.
  • Scatter the toasted seeds on top of the white bean hummus.

Notes

Only add the tahini after the bean base is fully smooth, then pulse briefly - over-blending tahini turns it bitter. Store in an airtight container in the fridge for up to 4-5 days; drizzle with fresh olive oil before serving.