This creamy white bean hummus is the perfect alternative to traditional hummus. It’s just as simple to make and is great for those who aren’t too fond of chickpeas. You can eat it as a dip, spread, or simply enjoy it by the spoonfuls. Find the simple recipe below.
Truth be told, I didn’t start eating hummus regularly until about 5 to 7 years ago. Reason being, I was eating store bought hummus and not homemade. I just didn’t enjoy store bought hummus, no matter what flavor I got. It wasn’t until I was at a friends home and she offered me homemade hummus. I didn’t want to be rude so, I said yes. BEST DECISION EVER! It was so delicious, it totally changed my perspective of hummus moving forward. Since that day, I’ve been making homemade hummus ever since.
This White Bean Hummus literally came about because I ran out of chickpeas one day and really wanted some hummus. I had recently purchased a bulk of northern beans, so I decided to use what I had. It was an easy alternative to use and it didn’t make me miss the chickpeas at all.
How to eat White Bean Hummus
- I enjoy eating white bean hummus as a dip. It’s perfect to have with fresh veggie slices.
- You can add it to a charcuterie and cheese board.
- Enjoy with Wasa Crispbread and top with sliced veggies
- Dive in with a large spoon, and eat as is
4 15.5oz Northern Beans or Navy Beans
1/2c Extra virgin olive oil (divided)
3 Garlic Cloves
1 tsp salt
1tsp white pepper
1tsp onion powder
Juice of 2 lemons
In a food processor or blender, blend all ingredients except 1/4c of extra virgin olive oil until nice and creamy. Slowly add more of the remaining olive oil to make the hummus creamier.