This white bean hummus with roasted garlic is so creamy and delicious! It pairs perfectly with fresh vegetables or pita chips and makes a great spread for sandwiches and wraps.
This white bean hummus recipe tastes amazing and is one of our favorite snacks. It’s full of flavor and is so creamy and delicious! My favorite part about this recipe is the flavor from the roasted garlic. It adds amazing depth and really takes the hummus up a notch.
We love to pair this white bean hummus with fresh vegetables or pita chips. It also tastes great as a spread for sandwiches or wraps. So many delicious ways to enjoy it!
White bean hummus vs. chickpea hummus
Traditionally hummus is made with chickpeas, but making this recipe with white beans adds extra protein and fiber. The texture is super similar to chickpea hummus and is perfectly smooth and creamy. This is a great alternative if you have a chickpea allergy in your family.
And I don’t know about you, but we usually always have white beans in our pantry. So this recipe is perfect to whip up for a quick snack. I really love incorporating white beans, but you could definitely still use chickpeas if you prefer. Either way it will taste delicious!
The secret to amazing hummus: roast your garlic!
The roasted garlic in this recipe is what really sets it apart. It adds the perfect flavor to the dip.
If you’ve never made it before, let me show you how to roast garlic! You can use it in so many dishes to really bring out the flavor. It’s one of my favorite (and super easy!) ways to elevate a dish.
- Cut off the top of the garlic head and remove the outside layer or skin.
- Drizzle 2 teaspoons of olive oil on top and sprinkle with salt and pepper.
- Cover the bulb with foil and bake on a baking sheet at 400°F for 20-30 minutes, or until the garlic is soft.
- Remove from oven and take the garlic out of the foil. Then remove the cloves from the skin.
How to make white bean hummus
Making your own hummus may sound intimidating, but believe me when I say it is super easy! And after making it at home, you’ll be making homemade hummus vs. store bought from now on!
- Roast the garlic (directions above).
- Toast the pine nuts. Add pine nuts to the same baking sheet as the garlic and cook in oven about 3 minutes, or until lightly toasted.
- Blend until smooth. Add the beans, garlic, lemon juice, salt and olive oil to a food processor and blend until creamy. Salt and pepper to taste and add more lemon juice if needed.
- Serve and enjoy! Pour hummus into a bowl and top with toasted pine nuts and a drizzle of olive oil if desired.
Ways to serve
- With fresh chopped vegetables
- On a mezze platter
- With pita chips, pita bread or naan bread
- Spread on a sandwich or wrap
- As a layer in Greek dip
- On a Mediterranean salad
- In a bowl on a charcuterie board
- Make a Greek pita pizza
More delicious dips:
- Skinny Dill Dip
- Queso Dip with Chorizo
- Best Homemade Guacamole
- Slow Cooker Spinach Artichoke Dip
- Tzatziki Sauce
White Bean Hummus Recipe
- 15 ounce can white or cannellini beans (drained and rinsed)
- ½ garlic head (about 1 Tablespoon)
- 1 Tablespoon pine nuts (for topping)
- 1 ½ Tablespoons fresh lemon juice
- ½ teaspoon Kosher salt (more to taste)
- 3 Tablespoons olive oil (more if needed)
- Pepper (to taste)
For serving: fresh vegetables, pita chips
- Preheat your oven to 400°F. Set a small baking sheet aside.
- Cut the top of the garlic head off and remove the outside layer of skin. Place on top of a piece of foil. Drizzle 2 teaspoons of olive oil over top and sprinkle with salt and pepper. Cover the bulb with foil and bake for 20-30 minutes, or until soft. Remove the garlic from foil and skin.
- Add the pine nuts to the baking sheet and cook in oven for 3 minutes, or until lightly toasted.
- Combine the beans, garlic, lemon juice, salt and olive oil to a food processor and blend until smooth. S&P to taste. Add more lemon juice if desired.
- Top hummus with toasted pine nuts and a drizzle of olive oil if preferred. Serve with your favorite vegetables or pita chips and enjoy!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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