White Bean Hummus is an easy, vegan snack or appetizer. Made without tahini, serve it warm or cold– it’s a low calorie, high protein dip that is so yummy!
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If you haven’t tried homemade hummus – you’re missing out on one of the best (easiest) healthy snacks there is.
Store-bought hummus is good… but fresh, homemade hummus is better. Plus it takes minutes to make, and is way cheaper than buying it at the store.
This is one of my favorite quick/easy appetizers to throw together that’s both delicious, and good for you. (Healthy Bean Dip, Parmesan Chicken Wings and Healthy Buffalo Chicken Dip are my other favs!)
What makes this hummus healthy?
You might be wondering – is hummus good for you?
This hummus recipe is! This hummus is 170 calories for 1/3 cup. It has great healthy carbs and fiber from the beans, and it’s made with only 7 ingredients.
There are no preservatives, gums, fillers or anything weird that you might find in store-bought hummus.
Ingredients for White Bean Hummus:
There are lots of substitutions listed below for this recipe if you want to swap things out!
How to make White Bean Hummus:
Pulse your hummus until smooth. Depending on the firmness of the beans/your food processor – you made need to add 1-2 tablespoons of water.
Pulse until smooth. Place hummus in a serving bowl and garnish with toppings of choice.
Serving for a crowd? Double or triple this recipe. This is a small batch hummus and only serves 4 people, so make sure to plan accordingly and make more if necessary!
How to serve White Bean Hummus:
You can serve this white bean hummus warm or cold. I actually prefer to put it in the oven at 400 for about 10 minutes and serve it with warm pita bread, but it’s just as delicious cold!
Chips – these chips are yummy!
Pretzels – (I love these flat ones for dipping!)
Veggies – Celery, peppers and carrots go well with this.
A spoon… kidding? Not really. It’s that good.
Substituions for this easy white bean hummus:
Beans: You can make this hummus with any beans you like. We prefer navy, great northern or cannellini beans.
Salt: If you’re watching your sodium intake, skip the salt. If you’re using high-salt/sodium beans – skip the added salt.
Spices: Fresh herbs would be a great addition to this hummus.
Lemon Juice: Lemon juice isn’t necessary but it does add a nice flavor to the hummus. We don’t recommend using pre-juiced/bottle lemon juice. Fresh is always better!
Toppings: You can top this with whatever you like. We like kalamata olives, sun dried tomatoes and goat cheese. Toasted pine nuts would be delicious, or even chopped artichoke hearts.
White Bean Dip: You can follow the Healthy Easy Bean Dip recipe and turn this into white bean dip.
Everything White Bean Hummus: You can add everything bagel seasoning to the hummus – it’s delicious!
Weight Watchers: This dip can be lower in points depending on the cheese you use. Regular cheddar cheese is 4 points for 1/4 cup, low fat cheddar cheese is 1 point for 1/4 cup. Lower fat cheddar cheese does not melt the same as regular fat cheese so it may be different!
How to make hummus without tahini:
I don’t keep tahini on hand, so instead – I used olive oil in this recipe! You can use the two interchangeably.
Storing White Bean Hummus
Freezing hummus: I haven’t tried freezing this hummus, but I don’t think it would work. I think It would get a little funky in terms of texture.
Storing: This hummus will last for 3-4 days in the refrigerator.
Other healthy snack recipes:
We love these other health appetizer recipes:
- Healthy Easy Bean Dip
- Pineapple Mango Salsa (Whole Foods Copycat)
- Healthy Buffalo Chicken Dip
- Healthy Spinach Artichoke Dip
- Vegetarian Buffalo Dip
White Bean Hummus
- If using canned beans, drain and rinse before making hummus.
- In a food processor combine all ingredients except toppings.
- Pulse until smooth. Depending on the firmness of the beans/your food processor - you made need to add 1-2 tablespoons of water.
- Pulse until smooth. Place hummus in a serving bowl and garnish with toppings of choice.
- *Important note: If you're using canned beans with salt, you may want to cut back on the salt in the recipe. You can always make it without added salt, taste it, and then add more to your taste.