Creamy Mediterranean White Bean Hummus with Lemon and Garlic

Simple and savory white bean hummus is a nutrient-dense, flavor-packed dip. Buttery cannellini beans are blended with classic hummus ingredients — tahini, olive oil, lemon juice, and salt — and finished with a touch of Middle Eastern spice to elevate this homemade hummus.

This white bean hummus swaps traditional chickpeas for white cannellini beans. Cannellini beans deliver protein, energizing carbohydrates, and vitamins, and their mild, creamy texture makes them an excellent base for a silky dip. Beyond the health benefits, this hummus is made because it tastes great and comes together quickly.

The recipe uses nutty tahini, extra virgin olive oil, fresh lemon juice, and a pinch of salt. A few cloves of garlic and a spoonful of za’atar add bright, savory notes. The result is a smooth, rich dip you can prepare in about five minutes using a food processor or high-powered blender.

I like to highlight the dip with savory za’atar spice for a Middle Eastern flavor profile, but you can adapt the seasoning however you prefer — lemon pepper, Italian herbs, or other spice blends will all work nicely. The base formula is flexible and forgiving, so tailor it to your taste.

Canned or Dried Beans

For speed and convenience I typically use a 15-ounce can of drained cannellini beans, but any cooked white bean will do. If you prefer to cook dried beans from scratch, soak them and then simmer until tender for that same buttery texture. Using canned beans makes this a quick, accessible snack or spread.

Ingredient Notes and Substitutions

• Cannellini Beans – Canned, cooked white beans save time. If using dried beans, be sure they are fully cooked to achieve the right creamy texture.
• Za’atar Spice – A tangy, woodsy Middle Eastern blend that pairs beautifully with cannellini beans. Use a store-bought blend or make your own.
• Tahini – Tahini gives hummus its characteristic creaminess. If needed, sunflower seed butter can be used as an alternative for a similar texture, though the flavor will differ.
• Lemon Juice – Fresh or bottled lemon juice both provide the bright acidity this dip needs.
• Garlic – Fresh minced garlic offers the most vibrant flavor. Garlic paste or powdered garlic can be used if you prefer a milder garlic note.
• Salt – Add conservatively, then adjust after blending to taste.
• Olive Oil – Extra virgin olive oil gives a classic Mediterranean flavor; neutral oils will work but alter the taste.

How to Make White Bean Hummus

1. Blend the base: Combine the rinsed beans, tahini, lemon juice, garlic, za’atar, and salt in a food processor. Pulse until smooth, stopping to scrape the bowl as needed.
2. Incorporate the oil: With the machine running, drizzle in the olive oil until the hummus is fully emulsified and silky. Taste and adjust salt, lemon, or spice.
3. Serve: Serve immediately at room temperature or chill briefly. This hummus pairs well with pita, naan, vegetable sticks, or as a flavorful sandwich spread.

Recommended Tools

• Food Processor – For the smoothest hummus, a food processor is ideal. A powerful blender can work, but you may need to stop and scrape frequently to achieve an even texture.

Storing and Freezing

Serve the hummus at room temperature or chilled. If not serving immediately, refrigerate it to keep it fresh and safe. Do not leave the dip at room temperature for more than four hours. Properly stored, it will keep up to five days in the refrigerator. Freezing is possible but may alter the texture, making it looser after thawing.

Frequently Asked Questions

What bean is hummus traditionally made from?

Traditional hummus is made from garbanzo beans (chickpeas). This recipe swaps chickpeas for cannellini beans, which create a slightly different but equally delicious flavor and texture.

Why isn’t my homemade hummus creamy?

If your hummus is grainy or thick, it likely needs more moisture. Add a bit more olive oil or tahini. For a thicker dip, add tahini incrementally; for a silkier finish, add more oil. Also make sure to blend long enough and scrape the bowl to fully emulsify the ingredients.

What other white beans can be used?

Cannellini are my preference, but Great Northern, navy beans, or butter beans (lima beans) can all be used. They offer similar texture and mild flavor.

This recipe post was originally published on Silk Road Recipes and has been updated with new photos and tweaks.