Lemon and Herb White Bean Hummus (Without Tahini)

This is an extraordinarily, flavorful dip that is sure to be a big hit at gatherings year-round. In fact, you may want to double the recipe, because you'll likely eat half of it before it makes it to the party!

White bean hummus without tahini

My sister Allison Brown introduced me to the wonders of white bean dip, packed with lots of fresh herbs and lemony goodness, at one of our family get-togethers. Without tahini, and with the additional herbs, this dip has a lighter, healthier feel compared to traditional hummus. And yet, since it uses white beans instead of garbanzo beans, it still has a nice, creamy texture.

lemon and herb white bean hummus

What Ingredients Do I Need to Make White Bean Hummus (Without Tahini)?

 Aside from some pantry staples, you'll need fresh herbs and lemons for optimal flavor:

  • 1 can Northern white or cannellini beans, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 large garlic clove
  • 1 tablespoon fresh basil leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh chives
  • 1/2 teaspoon salt
  • couple dashes of ground black pepper
white bean hummus without tahini

How do I make White Bean Hummus (Without Tahini)?

Rinse the herbs and pat them dry. Roughly chop up the basil leaves, and then stack the chives and rosemary leaves to quickly mince them.

In a food processor, add the beans, olive oil, lemon juice, lemon zest, garlic, salt and pepper. Pulse the mixture until it starts to get creamy. Add the herbs and pulse some more. I like my dip mostly creamy, but still thick and with a bit of texture. 

lemon and herb white bean hummus without tahini

Serve with pita crackers, pita chips or pita bread. It also makes a great spread in sandwiches!


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