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Homemade White Bean Cannellini Hummus Dip

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

For years, I made hummus with the standard garbanzo beans or chickpeas. It was good, but I was never really happy with the consistency. I’ve tried taking the skins off, which doesn’t seem to make any difference. Then I made Jessica’s everything white bean hummus. Everything hummus is a brilliant idea, and the white bean texture is fabulous. So I started tweaking my own hummus recipe with white kidney or cannellini beans. The cannellini beans are a total game changer. The consistency is spot on without any tedious, time-consuming bean skin removal. The flavor is just different enough from regular hummus that you’re sure to wow family and friends every time.


Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

You do need a food processor to make hummus from scratch, which is a deal breaker for many people. (Please don’t break your blender or immersion blender attempting to make hummus.) I may only use my coffee maker 2-3 times per year, but my food processor lives on the counter and is in regular use for hummus, pesto, and pie crusts. Food processors live a ridiculously long time (think, multiple decades). They are a bit pricey but well worth the investment, considering you’ll only ever have to buy one or two of them in your lifetime. The model I have is about as old as I am, but this version is the updated model.

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

You can make hummus with raw or roasted garlic. Lately, I’ve been making this amazing slow cooker whole roasted chicken. It involves several whole garlic cloves, which get slowly roasted and filled with delicious spices as the chicken cooks. Then you can use the roasted garlic for your hummus! It gives the hummus a slightly warmer garlic flavor. If you switch back and forth between roasted and raw garlic for your hummus, just remember that you can add a lot more roasted garlic than raw garlic. Three raw garlic cloves pack quite a punch. Not that I would know from experience or anything.

Besides substituting cannellini beans for garbanzo beans, the other secret to making this hummus extra creamy is to let the food processor run for a full five minutes. The food processor does all the tough work for you so there’s no reason to skimp on the processing time.

Gluten-free sesame rice crackers are perfect for dipping in hummus. | http://www.roseclearfield.com

When I serve hummus for a social gathering, I always serve it with an assortment of raw veggies and rice crackers. My family and I got hooked on rice crackers years ago and have never really stopped eating them in mass quantities at every possible opportunity. Currently, I buy the Nabisco Good Thins Simply Salt rice crackers. Their poppy seed and sesame variety is also really good. Nabisco makes a bunch of other gluten-free crackers now, too, which is pretty cool. Whole Foods also makes a very similar sesame rice cracker under their 365 brand for a similar price. (I don’t know why it’s listed at such an expensive price on Amazon, but it’s comparable to the Nabisco crackers in store.) If you shop at Whole Foods, it’s another easy option. All of the cracker links are affiliate links, but I was not sponsored or compensated in any way to mention these products. I just really like them.

Chopped veggies ready to pair with homemade hummus. Click through for a fabulous white bean hummus recipe! | http://www.roseclearfield.com

My go-to raw veggies are carrots, celery, and assorted sweet peppers (whatever looks best at the store that day). Peppers are my favorite veggie, and I always have some kind of sweet pepper in the vegetable drawer. Depending on my mood and the time of year, I may also add cucumber, zucchini, tomatoes, and/or broccoli. Of course, you can customize your veggie assortment any way you like. Hummus goes well with basically everything so you can’t go wrong.

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

Right before you serve the hummus, add a drizzle of olive oil. It gives the hummus a professional, restaurant-style quality and takes the creaminess factor just a little bit higher. Of course, if you’re eating hummus straight out of the Tupperware container with a box of crackers next to you, you can forgo the restaurant olive oil drizzle. No judgment either way.

Simple. Delicious. Healthy. And it really does come together in just 12 minutes. I roll my eyes when I see 12 minutes prep time on a recipe, too. You’ll have to trust me on this one. Five minutes to get the ingredients in the food processor. Five minutes to blend the hummus. Two minutes to get the hummus transferred out of the food processor into the container of your choosing. Done. Enjoy. You’re welcome.

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Homemade White Bean Cannellini Hummus Dip Yum
Votes: 0
Rating: 0
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Prep Time 12 minutes
Servings
6-8 servings
Ingredients
  • 2 15 oz. cans white kidney or cannellini beans drained and rinsed
  • 1 clove garlic chopped (more if you're using roasted garlic or like your hummus extra garlicky)
  • 1 lemon juiced
  • 1 generous tablespoon tahini
  • 1/2 teaspoon salt
  • 5-6 tablespoons olive oil
Prep Time 12 minutes
Servings
6-8 servings
Ingredients
  • 2 15 oz. cans white kidney or cannellini beans drained and rinsed
  • 1 clove garlic chopped (more if you're using roasted garlic or like your hummus extra garlicky)
  • 1 lemon juiced
  • 1 generous tablespoon tahini
  • 1/2 teaspoon salt
  • 5-6 tablespoons olive oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Empty the two cans of cannellini beans into a pasta strainer. Rinse thoroughly. Transfer to the food processor.
  2. Add the garlic, lemon, tahini, salt, and olive oil to the food processor.
  3. Secure the lid of the food processor. Blend the hummus for a full five minutes or until it reaches your desired consistency.
  4. I prefer to refrigerate the hummus for at least an hour before serving it. Serve with an assortment of raw vegetables and rice crackers.
Recipe Notes

Hummus keeps in the refrigerator for up to two weeks. It also freezes for up to three months. If I'm not making it for a social gathering, I split the hummus into two batches and freeze one batch.

Recipe URL: http://www.roseclearfield.com/recipe/homemade-white-bean-hummus-dip

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Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

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chip and dip bowl (similar) | cutting board | spoon

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Linking up with Running on Happy and The Fit Foodie Mama for Meatless Monday!

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{ 15 comments… add one }
  • Brittany Ferrell January 16, 2017, 11:21 am

    Cannellini beans! Genius! I have used garbanzo beans to make hummus and it still has a bit of texture that you do not always want with a creamy dip! I must try this. I love to give my toddler hummus for the protein, but I know she will love this texture so much more!

    • Rose January 16, 2017, 7:32 pm

      I definitely prefer the texture of cannellini beans for hummus! I hope you get to try it.

  • Hanka January 16, 2017, 11:38 am

    I´ve never heard of hummus made from white beans – I must definitely try it. Thanks for sharing this recipe!

    • Rose January 16, 2017, 7:32 pm

      Thanks, I hope you get to try it!

  • Clarissa January 16, 2017, 12:39 pm

    This sounds so amazing…I’m looking for spins on hummus too! Trying to eat healthier (aren’t we all in the new year?) and hummus is such a great dip but it can get boring!

    -Clarissa @ The View From Here

    • Rose January 16, 2017, 7:34 pm

      I agree, having new variations on hummus definitely makes it more interesting!

  • Sue January 16, 2017, 5:06 pm

    Definitely one to try and I love that it is healthy. The platter looks so delicious with all the colours of the vegetables – yum.

    • Rose January 16, 2017, 7:56 pm

      Thanks, Sue! I hope you get to try it.

  • Becky January 16, 2017, 8:21 pm

    Oh, I am so going to try this! I love hummus, but extra creamy hummus? Sign me up! And I love cannellini beans!

    • Rose January 16, 2017, 9:06 pm

      Awesome, sounds like the perfect recipe for you! Please let me know if you try it.

  • Natasha January 17, 2017, 12:18 am

    Cannelloni beans have such an amazing texture! I bet this is delicious.

  • Amy Terry January 18, 2017, 6:31 am

    I love hummus! Can’t wait to try this!

    • Rose January 18, 2017, 4:50 pm

      Awesome! Please let me know if you do try it!

  • Sarah Leonard January 18, 2017, 11:37 am

    I’ve never tried hummus (not generally a dip person) but this looks good 🙂

  • Susan Zutautas July 20, 2017, 5:06 am

    I do love hummus and like others have always made it with chickpeas. Can’t wait to try your recipe the next time I have a craving for hummus which is quite often.

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