Made with canned cannellini or butter beans, not chickpeas, this quick & easy white bean hummus with tahini is perfectly silky smooth. It’s a fun twist on traditional hummus that whips together in the food processor in just 10-minutes.

A plate of White Bean Hummus.

If you’re ever in the mood for hummus and fresh out of chickpeas, this white bean hummus is a wonderful alternative!

Honestly, I often find myself reaching for cannellini or butter beans instead of chickpeas because I genuinely prefer the flavors and texture. It’s equally rich and protein-packed, but with a lighter creamier texture and a mildly nutty, less earthy flavor.

This recipe can be made in just 10-minutes using canned beans, or if you have the time, there are also instructions on how to do so using dried beans.

The real secret ingredient to a creamy hummus is using tahini.

Like my traditional chickpea hummus recipe, everything for this recipe gets tossed in a food processor, then pulsed to silky smooth perfection. You can serve it as is or top with a drizzle of olive oil and a sprinkle or paprika or za’atar for a flavorful finish.

The flavors are perfectly balanced in flavor thanks to tahini, lemon juice, and salt, and makes a wonderful addition to a mezze platter.

Because hummus has origins in the Middle East, I find it pairs wonderfully with flavors in Moroccan cuisine. I like serving this when I have guests over alongside bowls of this Moroccan tomato salad, labneh, zaalouk, toasted pita bread, and olives.

Ingredients

Bowls of lemon juice, tahini, and more.

Here’s everything you need to make white bean hummus:

  • canned cannellini or butter beans, rinsed & drained
  • lemon, juiced
  • garlic cloves or toum
  • tahini
  • salt
  • ice cubes
  • optional toppings: olive oil & paprika or za’atar

Find the full ingredient list with exact quantities in the recipe card below.

Step by Step Instructions

Dried beans? Keep reading for the rundown on how to make this recipe using dried beans.

White bean hummus in a food processor.

3 Tips for Creamy Smooth Hummus, Every Time

The key to a good hummus is all in the texture. Here are some fool-proof tips for making perfectly creamy smooth hummus:

  • Don’t skip the tahini! Many popular hummus recipes call for olive oil… I’m here to tell you that’s totally unnecessary. The better ingredient to use is tahini. This creamy smooth ingredient adds some much needed fat, plus lots of flavor and richness.
  • Always use ice: Ice cubes are the secret ingredient that will help make your hummus silky smooth every time. Pulse everything together and consider adding another ice cube or two and processing again if things are creamy enough yet.
  • Consider peeling your beans: If you’re really dedicated to having the creamiest hummus on the block… consider peeling the skins off your beans before adding the the food processor. This definitely takes time and isn’t necessary, but it will take the smoothness to the next level.

Perfect Pairings

This dip is fabulous served as an appetizer or side dish, and goes especially well with pita chips, pita bread, or any bread really.

It’s also fun to serve mezze style, with assorted salads and dips.

Here are a few of my favorite recipes to serve alongside:

Using Dried Beans

This white bean hummus comes out surprisingly smooth whether you’re using canned beans or dried beans.

I do love using dried beans when I have the time (you will need to plan ahead so you can soak your beans overnight and boil the next day.)

To use dried white beans: Cover 1 cup of white beans with 4 cups of water and soak overnight. Drain the water and add beans to a pot. Cover with fresh water and boil for 45 minutes, or until fork tender. Use as directed in steps above!

For more detailed directions, follow the steps in this recipe for cooked chickpeas.

White bean hummus on a plate.

Toppings

One of the most fun ways to take this white bean hummus to the next level is with toppings!

I always recommend topping with a drizzle of olive oil and a sprinkle of paprika or za’atar, but here are some more tasty ideas:

  • toasted pine nuts with a squeeze of lemon juice & fresh herbs
  • a few spoonfuls of this Moroccan beet salad
  • diced pickled red onions
  • chopped olives and crumbled feta cheese
  • diced or ground lamb (or beef) cooked in spices like this ras el hanout blend

Also keep in mind that hummus is a great blank canvas that’s easy to build off of. Feel free to add spices to the food processor (like za’atar or paprika) before blending to infuse the dip with that flavor.

You can also add ingredients like roasted red pepper, fresh herbs, and roasted garlic, and so much more to the mix!

White bean hummus on a plate.

More Bean Recipes

Enjoy,

Salima written in cursive
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of White Bean Hummus.

10-Minute White Bean Hummus (with Tahini)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Side Dish, Snack
  • Method: Processed
  • Cuisine: Mediterranean, Middle Eastern
  • Diet: Vegan

Description

Made with canned cannellini or butter beans, not chickpeas, this quick & easy white bean hummus with tahini is perfectly silky smooth. It’s a fun twist on traditional hummus that whips together in the food processor in just 10-minutes.


Ingredients

Units Scale
  • 2 (15oz) cans cannellini beans or butter beans, rinsed & drained
  • 4 tbsp lemon juice
  • 4 cloves garlic or 1 tbsp toum
  • 1/4 cup tahini
  • 1/2 tsp salt
  • 1/2 cup ice cubes
  • optional toppings: olive oil & paprika or za’atar

Instructions

  1. Combine ingredients. Add beans, lemon juice, garlic, tahini, salt, and ice cubes to the food processor.
  2. Pulse until silky smooth. Pulse ingredients together until creamy and silky smooth. Add additional salt & lemon juice to taste and pulse again.
  3. Serve. Spread the hummus on a plate or bowl & serve with pita bread or chips.
  4. Optional: Add oil & paprika. If desired, top with a drizzle olive oil and a sprinkle of paprika or za’atar.

Notes

To use dried white beans: cover 1 cup of white beans with 4 cups of water and soak overnight. Drain the water and add beans to a pot. Cover with fresh water and boil for 45 minutes, or until fork tender. Use as directed in steps above!