Smooth, creamy, garlicky – this white bean hummus makes the perfect side dish for a whole range of meals.
Hummus is incredibly easy (and quick – we’re talking 10 minutes max) to make – it’s really just a case of popping everything in a food processor and blitzing it together.
This white bean hummus is different in texture to a traditional chickpea hummus. It’s smoother, there’s none of the graininess that you get from chickpeas, and it makes a really wonderful dip.
Why You’ll Love This Recipe
- Ready in 10 minutes it’s one of those instant wins.
- Ultra-smooth thanks to the white beans.
- No cooking needed.
- Perfect make-ahead dip or side.
- Endlessly versatile works with bread, meat, fish, veggies, everything.
It’s one of those “once you’ve made it, you’ll never buy it again” recipes.
The Ingredients
- White beans – you can use any white beans, either jarred or canned in water. I used a jar of these queen butter beans because they’re my absolute favourite, but you can use whatever you have available.
- Tahini – tahini is a key ingredient in any hummus. You can switch for peanut butter, as long as it is made with 100% peanuts.
- Garlic – I LOVE garlic and I love a really garlicky hummus, so I tend to double the amount of cloves in this recipe. Up it f you like that incredible garlicky burn yourself!
- Lemon juice – fresh lemon juice is best, but if you don’t have it available then bottled is fine.
- Salt – a little salt is necessary for a flavourful hummus.
- Olive oil – the better your olive oil, the better your hummus. Try to use a good one.
Serving Suggestions
This hummus works beautifully as a dip, spread or side. Try it with:
- Sourdough Flatbreads or Rosemary Focaccia
- Homemade White Sourdough Loaf
- As part of a Greek-style sharing platter with olives and grilled veg
- Spoon it next to Persian Roast Chicken or drizzle over The Best Nachos
It’s also lovely as a sandwich spread or as a dollop on grain bowls.
How to Make White Bean Hummus
Put the white beans, tahini, garlic, salt, lemon juice and olive oil into a blender.
Blend until smooth.
Check the consistency- add a drop of water or more olive oil if it is too thick.
Top Tips
- Blender vs food processor: Either works! Even a smoothie maker will do the job.
- Adjust the texture: If it’s too thick, add 20ml more olive oil (or a splash of water) and blend again. Keep going until it’s as smooth as you like it.
- Taste as you go: Hummus is all about balance — if it’s too tangy, add more oil; if it’s flat, a touch more lemon or salt.
- Make it extra silky: Blend for longer than you think you need to. Another 30 seconds can make all the difference.
FAQs
Yes! Cook them fully until soft before using — you’ll need around 520g cooked beans for this recipe.
You can. Try peanut butter or cashew butter instead.
Creamy White Bean Hummus
Ingredients
- 520 grams white beans e.g. Butter beans, jar or can
- 2 teaspoons tahini
- 2 garlic cloves
- 1 teaspoon salt
- 50 ml lemon juice
- 200 ml olive oil
Instructions
- Peel and roughly chop the garlic cloves.
- Drain the white beans.
- Put all of the ingredients into a food processor and blend for 20-30 seconds. Stir, then blend again until smooth.
Video
Notes
Variations
- Spicy: Add a pinch of cayenne pepper or a drizzle of chilli oil.
- Herby: Stir in chopped parsley, coriander or basil.
- Smoky: A little smoked paprika or roasted garlic gives a gorgeous depth.
- Zesty: Add extra lemon zest for more brightness.
- Creamy upgrade: Blend in a spoonful of Greek yoghurt or crème fraîche.
Storage & Prep
- Fridge: Keeps for up to 5 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight and stir in a touch of olive oil before serving.
- Make ahead: Perfect for prepping in advance — the flavour improves after a few hours.
SO quick SO easy SO tasty!