Creamy White Bean Hummus Dip

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.

Course Appetizer or Snack

Cuisine Mediterranean

Keyword no-oil hummus, white bean hummus, white bean spread

Prep Time 5

Total Time 5

Servings people

Calories 273kcal

Author Ashley Madden

Equipment

food processor

Ingredients

1 15.5-ounce can navy beans or cannellini beans (including the brine in the can)
1-2 cloves garlic crushed and peeled
2-3 tablespoons fresh lemon juice
6 tablespoons stirred tahini or cashew butter
½ teaspoon sea salt or more to taste
Water if needed

Instructions

In a food processor, combine the beans and brine, garlic, lemon juice, tahini, and salt. Process continuously for a few minutes, until smooth.
Add water, one tablespoon at a time, if needed, to thin it out. You want the hummus to be thick and creamy.

Notes

This recipe was slightly adapted from Plant-Based Delicious by Ashley Madden to adjust for one can of white beans.

Nutrition