Lemony White Bean Hummus

Lemony White Bean Hummus

There are those simple things in life-like sleeping in, enjoying my espresso in peace and quiet before the kids wake up, and easy snack-turned-lunch foods, like this lemony white bean hummus.

Serve this delicious lemony white bean hummus as you would any other hummus, with pita chips, bread, or whatever delicious crudités you prefer.

Curried White Bean Hummus

As part of my weekly prep on Sunday afternoons, I prepare a large batch of rice, quinoa, and a legume, then store them in the fridge for easy, last-minute meals on busy weeknights.

My favourite meals (if you can call them that) are snack foods-the kind you would serve as an appetizer for party guests, that become the main meal.

Any variation of hummus makes an ideal satiating meal in my opinion-especially when served with raw veggies or pita chips, or when you devour the entire bowl of it.

Curried White Bean Hummus

Dips like hummus and guacamole often get served as last-minute meals when I’m pressed for time-or too lazy to cook. They also double as a healthy, protein-packed lunch for the kids or myself the following day.

So, I have a challenge for you.

As delicious and convenient as that pre-packaged hummus sitting on the shelf in the grocery seems, I dare you to walk right buy it. Go the section of the grocery store stocked with legumes, grab yourself a can of beans (or preferably dried ones), then go home and make an easy homemade version.

This lemony white bean hummus is the epitome of easy and convenient. It takes only 5 minutes to prepare.

I’ll say it again; this white bean hummus takes FIVE minutes to prepare.

It has to be worth the minimal effort and short amount of time to prepare, don’t you agree? Even better, you can rest assured that only fresh, quality ingredients are going in it.

Curried White Bean Hummus

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Lemony White Bean Hummus

: About 1 cup
: 5 min

There are those simple things in life-like sleeping in, enjoying my espresso in peace and quiet before the kids wake up, and easy snack-turned-lunch foods, like this lemony white bean hummus. Serve this delicious lemony white bean hummus as you would any other hummus, with pita chips, bread, or whatever delicious crudités you prefer. As […]


Lemony White Bean Hummus
    1 cup white beans (such as cannellini or borlotti), drained, 1/4 cup liquid reserved
  • 1 garlic clove, thinly sliced
  • 2 tbs. extra virgin olive oil
  • 2 heaping tbs. tahini
  • juice of 1 large lemon
  • 4-5 parsley leaves
  • Sea salt, to taste

If preparing dried beans, soak them in a bowl with 1 tablespoon of baking soda,completely covered with water overnight or for at least 6 hours. Once soaked, drain the water and rinse then drain again.

Bring water to a boil in a large pot and add the beans. Skim off and discard any foam on the surface then cover and continue to cook on medium heat, gently stirring occasionally, for 1-1 1/2 hours or until the beans are tender.

Curried White Bean Hummus

If using canned beans, drain the liquid, reserving about 1/4 cup. Rinse the beans and pat dry with a clean kitchen towel. Add all the ingredients to a small food processor and blend until smooth and creamy. Taste and adjust salt or seasoning (in case you want it even more lemony!) before serving.

If the hummus is too thick for your liking, add a tablespoon at a time of the reserved bean liquid, blending again each time, until you get the desired consistency.

Store in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.

Curried White Bean Hummus

24 thoughts on “Lemony White Bean Hummus”

  • Paige 7 years ago

    Love the idea of using white beans! I bet this is just delicious!

  • Francisca … 7 years ago

    I never tried this recipe. It’s a very interesting recipe. I would love to make it for my family and sounds delicious. I like the fact it can be used for a week in the frige or in the freezer for up to 3 month. Thanks for sharing

    • I make a few batches all at once and then store them in individual containers in the freezer. They’re perfect for those days or nights when you realize there is nothing in the fridge to eat 😉

  • Love this recipe. We have started making our own hummus lately, and we love making our own beans as well, you get so much more than in the cans. And we even skip the tahini (because we were in Nicaragua, and they don’t sell it there). and it tasted just as good, and way less fat 🙂 Give it a try!

    • Thanks Mike! I’ve made hummus before without the tahini (also because I couldn’t find it here in Italy) but I have to say, I missed the flavour of it in the hummus!

    • randi sue 4 years ago

      i substitute a little peanut butter and seaseme oil.

  • I couldn’t find tahini in our grocery store several months back. I was so disappointed. Now, hubby tells me he’s seen it recently. I am looking forward to making my own hummus instead of buying it premade. Glad to come across this recipe.

  • Gwen Mulholland 7 years ago

    I love hummus but have never thought about making it with white beans before. I am sure my family will love this and it is going to make an appearance really soon at the dinner table. I will add more garlic since we are big garlic fans.

    • Hummus is very forgiving…you can make it with whatever you want! It’s very suggestive. The day I made this I actually wanted to use chickpeas but didn’t have any, so I swapped them with white beans!

  • Emma Spellman 7 years ago

    I remember hearing about hummus for the first time from an episode of the show, “Friends”. The first time I tried it I loved it and I have been eating it ever since. I plan on trying this recipe out soon because I have always wanted to try to make my own.

  • Miles Basilio 7 years ago

    This is something new to me! I haven’t used white beans in making hummus before. I’d love to try this. The children would love it. I’m happy you shared the recipe. This would be a great addition to my book.

  • Mary Ann Vienneau 7 years ago

    Love this recipe. My son has egg and milk allergies so I’m always looking for yummy options for him to snack on.

  • I love hummus but I have never tried making it with white beans! That is so genius. I would love to try this recipe, in fact I will soon because the idea of white beans is blowing my mind haha. Thank you for sharing!

  • Ashleigh 7 years ago

    How have I never thought to use white beans?! This would be perfect for back-to-school lunches for my kiddos too. I can’t wait to try this! I’m currently doing Whole30, so I can’t have beans–but I’m pinning for later. I can’t wait to try this hummus in a wrap instead of mayo.

    • Yes, it is perfect for school lunches! It’s my go-to when leftovers get eaten instead at dinner time or when there’s nothing else in the fridge!

  • Kristy 7 years ago

    Homemade hummus has so much more flavor than the store bought varieties that I’ve had. I love the addition of lemon to this hummus, and the use of white beans. Sounds delicious! I would not be disappointed to eat this for dinner!

  • Jasmine Anderson 7 years ago

    Yum! I love that you added lemon to the hummus! Going to have to try this recipe out in place of store bought hummus. Homemade is always better. This will be great with baby carrots or even spread on crackers.

  • Censie ‘Mumby’ Sawyer 7 years ago

    What a great recipe. I would have never thought to add lemon to hummus. I am sure it tastes amazing and it looks so easy to prepare as well. Thanks for this great idea. Perfect for my lunch at work!

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