Creamy White Bean Hummus Dip

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5 from 8 votes

Creamy White Bean Hummus Dip

This is a multipurpose bean spread that you can also use as a vegetable dip, on sandwiches, or even stirred into hot pasta! It's creamy with a little extra hint of garlic. I love navy beans for their mild taste. They're also a convenient source of iron. This recipe yields 3⅓ cups of hummus.

Prep Time10

Total Time10

Course: Appetizer or Snack

Cuisine: Mediterranean

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 273kcal

Author: Michelle Cehn

Equipment

Food Processor

Ingredients

2 15.5-ounce cans white beans (such as great northern, navy beans, or cannellini) including the liquid brine from on of the cans
2 cloves garlic medium
2 lemons
½ cup tahini
1 teaspoon sea salt or more to taste
¼ teaspoon onion powder
¼ teaspoon smoked paprika optional

Instructions

In a food processor, add one can of beans with the liquid brine (aquafaba), and the second can of beans with the brine drained out. Then add the peeled garlic cloves, the juice of the lemons, tahini, and salt. Process continuously for a few minutes, until smooth.
Pour the dip into a serving bowl and use a spoon to smooth the top. Sprinkle with smoked paprika or additional beans, chopped herbs, pine nuts, or anything else you'd like.

Video

Notes

Storing Leftovers: To keep any remaining dreamy bean hummus fresh, store in a covered container in the fridge for up to 4 days. If you're a huge hummus lover, it probably won't even last that long! Otherwise, just give it a quick mix with a spoon before serving the next time.

Freezing Instructions: It's possible to freeze a sealed container of hummus for up to 4 months, but keep in mind that there might be a change in both texture and flavor once thawed.

Texture Tips: If the dip is too thick, add water, one tablespoon at a time, if needed, to thin it out. You want the hummus to be thick and creamy.

Nutrition