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 for White Bean Hummus Without Tahini, because you'll likely eat half of it before it makes it to the party!
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.
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What Ingredients Do I Need for this Dip?
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
- ½ teaspoon salt
- couple dashes of ground black pepper
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.
Serve with pita crackers, pita chips or pita bread. It also makes a great spread in sandwiches!
📖 Recipe
White Bean Hummus (Without Tahini)
Ingredients
- 1 can Northern white 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
- ½ teaspoon salt
- dash ground black pepper
Instructions
- Rinse the fresh herbs and pat them dry. Roughly chop up or tear the basil into pieces. Line up your chives and rosemary leaves and then quickly mince them up a bit. (You'll add them to the food processor for more chopping.)
- Place all ingredients, except the herbs, in the food processor and pulse until combined. Add the herbs and pulse some more, until the dip is thick and creamy with just a bit of texture.
Allison says
This is such a crowd pleaser - hummus has gotten so popular], it is nice to have a different option for a change. The fresh herbs are really a game changer. Healthy and delicious!
Karen says
Where are the nutritional values?
The Stuffed Grape Leaf says
Hi Karen - I have calculated the nutritional values and added it to this post. In the near future, I hope to be able to offer this upgrade site-wide. Thanks for checking in.