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This white bean hummus is a delicious rendition of this beloved, classic dip.
If you love hummus but enjoy the occasional twist in flavor, give this version a try. Made with navy beans and cannellini beans instead of chickpeas, the slight difference in flavor is delicious and pairs will with just about anything you care to dip in it.
WHY CHANGE THE BEANS?
Firstly, for a subtle change in flavor. But also, because navy beans have way more fiber than chickpeas do. So it’s a nice, nutritional boost without any added effort. It’s an easy switch! You can use canned (rinsed and drained) beans or beans cooked from dry. I love to buy dry beans and cook them in my Instant Pot. It makes perfect beans every single time.
WHAT TO SERVE WITH THIS DIP
If you’re at a loss for what to serve with this dip, here’s a list. Just know that with this particular recipe, you can really serve just about anything with it. This is just a short list to get you started. Just about any veggies will go well here, as will any bread.
- zucchini chips or sticks
- celery (my fav!)
- homemade chips
- whole grain pitas
- asparagus spears
- use as a spread on toast
- use as a condiment on sandwiches (in place of mayo)
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MORE HEALTHY BEAN RECIPES:
WHITE BEAN HUMMUS RECIPE
White Bean Hummus Recipe
- 3 cups cooked navy beans (drained and rinsed if canned)
- 1 cup cannellini beans (drained and rinsed if canned)
- 1 cup tahini
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. lemon juice
- 1 ½ tsp. salt
- 1 ¼ cups water
- Combine all ingredients in a food processor and blend until smooth (about 2-4 minutes)