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Creamy White Bean Hummus


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Rate this recipe 4.7/5 (10 Votes)


  • 16 ounces dried cannellini beans, soaked in 6 cups water overnight (or you can use 4 16 ounce cans, rinsed, and omit bean cooking instructions below)
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1 tablespoon tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup cannellini bean cooking water
  • 1/3 cup extra virgin olive oil, more for drizzling
  • 1 teaspoon lemon zest
  • Kosher salt and black pepper
  • Pita bread for serving
  • 2 Tablespoons minced flat leaf parsley
  • Smoked pimenton, for garnish


Servings 2
Preparation time 5mins
Cooking time 125mins


Step 1

To cook beans: Place the cannellini beans into medium saucepan, cover with water, add a bay leaf, garlic and place on the stove over a medium-high heat. Bring to a gentle boil and cook until completely tender, about 1 to 2 hours. Discard the bay leaf and use a colander over a medium bowl; drain the beans reserving the cooking liquid. Run cold water over the beans until cool, about 1 minute.

To make hummus: Place the cooled beans, garlic, lemon juice, tahini, and 1/3 cup olive oil into the bowl of the vitamix. Start processing the machine on low and gradually increase speed until the mixture is completely pureed, about 2 minutes. Add lemon zest, process until combined and season with salt and pepper to taste. If needed, use the cooking liquid a little at a time to adjust the texture to desired consistency.

To grill pita bread: Place grill pan on the stove over medium heat. When warm, add the pita bread and lightly grill until marks appear and the bread is warm, about 1 minute per side.

To serve: Transfer the hummus mixture to a small bowl, drizzle lightly with olive oil and sprinkle with parsley and pimenton. Place onto a platter and arrange warm pita bread around the bowl and serve.


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