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Homemade White Bean Cannellini Hummus Dip

Prep Time12 mins
Total Time12 mins
Course: Dips and Spreads
Servings: 6 servings


  • 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


  • Empty the two cans of cannellini beans into a pasta strainer. Rinse thoroughly. Transfer to the food processor.
  • Add the garlic, lemon, tahini, salt, and olive oil to the food processor.
  • Secure the lid of the food processor. Blend the hummus for a full five minutes or until it reaches your desired consistency.
  • I prefer to refrigerate the hummus for at least an hour before serving it. Serve with an assortment of raw vegetables and rice crackers.


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: https://www.roseclearfield.com/recipe/homemade-white-bean-hummus-dip