This light and smooth white bean hummus is a fun spin on traditional hummus! Made with roasted garlic, tahini, lemon, rosemary and spices for a delicious meal prep friendly snack.
Hummus is a healthy protein packed snack that works so well for meal prep. There's a flavor for everyone to enjoy - from classic homemade hummus, to black bean, and even chocolate dessert hummus!
Made with just a few simple pantry staples, this white bean hummus is sure to be a new favorite in your healthy snack rotation. For those who don't enjoy chickpeas, we're using white beans for a fresh and extra creamy spin on traditional hummus!
Best of all, this meal prep friendly snack requires very little active prep time, and can be portioned out for easy snacks throughout the week.
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Reasons you'll ♡ this recipe
- the rosemary and roasted garlic perfectly compliments the mellow flavor of creamy white beans
- it keeps well in the fridge or freezer
- it's versatile; you can dip crackers, veggies, or slather it onto a delicious sandwich!
Recipe video
Watch the video below to see exactly how I prepped this white bean hummus. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredient notes
- White beans - also known as cannellini beans, or white kidney beans. I used canned white beans for this recipe to make things extra simple. Because their skins are so soft, these beans make the creamiest, most silky smooth hummus.
- Roasted garlic - something magical happens when you roast an olive oil-drenched head of garlic. It turns from pungent and strong; to a sweet, mellowed out version of garlic.
- Tahini - is a sesame seed paste that should be found with the nut butters, in the natural foods aisle or in the international foods section of your grocery store
- Lemon - adds brightness in flavor to this dip; use fresh or bottled lemon juice
- Seasonings - cumin adds a warm earthy flavor, which is so tasty with the refreshing coriander and rosemary
Step by step instructions
1. Roast garlic - pre-heat oven to 400°F. Cut the top ¼ inch off of a head of garlic, then wrap in aluminum foil; drizzle olive oil into head before sealing. Roast for 40 minutes, then remove from oven and cool slightly.
TIP- see step by step photos and a recipe video in this how to roast garlic post.
2. Assemble ingredients - while garlic is roasting, assemble remaining ingredients in the food processor; including white beans, lemon, tahini, rosemary, cumin, salt, coriander, and olive oil.
3. Process - after garlic has roasted and cooled slightly, squeeze the cloves out of the skin into the food processor. Blend for 30 seconds - 1 minute, scrape sides of processor and repeat until smooth and creamy.
FAQ
YES. You can freeze it flat in a freezer bag, or store in an air tight meal prep container (make sure it's freezer-safe!).
This recipe can be safely stored in the fridge for up to 4 days, or frozen for up to 3 months.
We have not tested this recipe without the tahini, but if you'd prefer to leave it out you could try adding some extra olive oil. If you do try it, please leave us a comment to let us know how it turns out!
Serve it with
- pita chips
- crackers
- tortilla chips
- cucumber sticks
- carrot sticks
- celery sticks
- snap peas
- bell pepper slices
Other serving ideas
- spread it sandwiches, wraps or pitas as a condiment
- add as a salad dressing in macro bowls
- use it as part of a cheese plate or charcuterie board
Storage
Fridge - store in an air tight container in the fridge for up to 4 days.
Freezer - freeze it flat in a freezer bag (for easy thawing), or store in an air tight meal prep container for up to 3 months.
More easy hummus recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
White Bean Hummus Recipe with Roasted Garlic
Ingredients
Roasted Garlic
- 1 head of garlic
- olive oil
Hummus
- 19 oz can of white beans see note 1
- 2 tablespoons fresh lemon juice approximately ½ a lemon
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3 tablespoons olive oil
- 2 tablespoons tahini
- ½ teaspoon fresh rosemary chopped; to garnish
Instructions
- Roast garlic - pre-heat oven to 400°F. Cut the top ¼ inch off of a head of garlic, then wrap in aluminum foil; drizzle olive oil into head before sealing. Roast for 40 minutes, then remove from oven and cool slightly. see note 2
- Assemble ingredients - while garlic is roasting, assemble remaining ingredients in the food processor; including white beans, lemon, tahini, rosemary, cumin, salt, coriander, and olive oil.
- Process - after garlic has roasted and cooled slightly, squeeze the cloves out of the skin into the food processor. Blend for 30 seconds - 1 minute, scrape sides of processor and repeat until smooth and creamy.
Tips:
- Fridge - store in an air tight container in the fridge for up to 4 days.
- Freezer - freeze it flat in a freezer bag (for easy thawing), or store in an air tight meal prep container for up to 3 months.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Lois says
I would like to skip the tahini paste. What adjustments do you think need to made to the recipe?
Denise says
Hi Lois, I have not made it without the Tahini but you could probably just add some extra olive oil?
Madelyn says
I have made hummus with peanut butter (use half amount 'cause taste is stronger). Add a bit more olive oil & lemon juice to your taste & consistency preferences.
Jenny says
Love this hummus! So creamy and smooth and the roasted garlic adds so much flavor!
Tony says
Made this yesterday, it was terrific!
Denise says
Hi Tony, I'm so glad you liked it! Thanks for reporting back 🙂
Denise says
Thanks! I swear those cannellini beans make it so smooth...no rough chickpea skins to blend up.
Sarah@WholeandHeavenlyOven says
Roasted garlic is the best! I SO can't wait to try it in this gorgeous hummus. --- So perfect for game-day or tailgating! 🙂 Gorgeous photos too. Pinned!
Denise says
Thanks, Sarah! Roasted garlic is so addictive.
Jess @ Flying on Jess Fuel says
I love your little video! So cool! This hummus sounds so yummy-- and I love fresh rosemary on anything!
Denise says
Thanks, Jess, I am becoming a GIF-addict. I obviously dipped a little too vigorously! Still learning 😉
Thalia @ butter and brioche says
I have only ever made the standard chickpea hummus with a bit of garlic and lemon before.. i definitely need to broaden my horizons and make this white bean version. i bet it tastes great!
Denise says
Thanks, Arpita!
Helen @ Scrummy Lane says
Mmm ... I love creamy cannellini beans - it's the perfect ingredient for a hummus. They also have a very neutral flavour so that beautifully-flavoured roasted garlic is the perfect ingredients to combine with them! Absolutely love the idea of this hummus, Denise! 🙂
Denise says
Hey Helen! I'll have to check out your soup, sounds delicious!
Gayle @ Pumpkin 'N Spice says
I love this hummus, Denise! I am seriously addicted to the store bought stuff, I could eat a whole container in one sitting! But your home-made version sounds incredible. I've never roasted garlic before, so that is definitely something that I have to try. Pinning!
Denise says
Thanks, Gayle! I would say hummus is a good thing to be addicted to...at least it's healthy, right 😉 You definitely need to try roasting garlic, it is so nice. Some people even just spread it on their toast!