White Bean Hummus: A Creamy, Garlicky Revelation

There are certain flavors that transport me back to sun-drenched afternoons, the kind where the air hums with the promise of good food and even better company. For me, a perfectly executed hummus is one of those flavors. While I have a deep affection for the classic chickpea version, there’s a particular magic I find in a white bean hummus, especially when it’s kissed by the mellow sweetness of toasted garlic. It’s a revelation, a creamy, dreamy dip that manages to be both familiar and excitingly new. This recipe, born from a desire for a change of pace from my usual repertoire, has become a go-to, a crowd-pleaser that disappears from the platter faster than you can say “dip it good.”

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 6
• Yield: 4 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This white bean hummus relies on a few key players to achieve its sublime texture and flavor. The quality of your olive oil and the freshness of your lemon juice will truly shine here.

• 1/2 cup olive oil
• 6 garlic cloves, peeled and sliced
• 1 (28 ounce) can cannellini beans, drained and rinsed (Alternatively, you can use Great Northern beans for a similar creamy result)
• 1/4 cup lemon juice, freshly squeezed
• 1 teaspoon ground cumin
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1 teaspoon white pepper
• Cayenne pepper, to taste (This is your chance to dial up the heat!)

Equipment Needed

While this recipe is remarkably simple, a few essential tools will ensure success:

• Small saucepan
• Food processor
• Measuring cups and spoons
• Spatula
• Serving bowl

Instructions

The beauty of this white bean hummus lies in its simplicity and speed. The toasted garlic is the secret weapon that elevates it beyond the ordinary, infusing a subtle sweetness and depth that is simply irresistible.

1. In a small saucepan, combine the 1/2 cup olive oil and 6 sliced garlic cloves. Place the pan over medium heat. Allow the garlic to gently brown. This process should be slow and steady, aiming for a golden hue rather than a burnt, bitter flavor. This step is crucial for developing that lovely toasted garlic essence.
2. Once the garlic has achieved a beautiful golden-brown color, remove the pan from the heat. Let the garlic-infused olive oil and the garlic slices cool completely. This cooling period allows the flavors to meld and prevents the garlic from continuing to cook.
3. Carefully separate the toasted garlic slices from the olive oil. You’ll want to reserve both the garlic and the oil; they are integral to the final hummus.
4. Now, it’s time for the magic to happen in your food processor. Add the drained and rinsed cannellini beans (or Great Northern beans), the cooled toasted garlic slices, 1/4 cup freshly squeezed lemon juice, 1 teaspoon ground cumin, 1 tablespoon dried parsley, 1/2 teaspoon salt, 1 teaspoon white pepper, and a pinch of cayenne pepper (or more, if you like it spicy).
5. Process the ingredients in the food processor until the mixture is smooth. You may need to scrape down the sides of the bowl a few times to ensure everything is incorporated evenly.
6. With the food processor still running, carefully drizzle in the reserved toasted garlic-infused olive oil. Continue to process until the hummus is luxuriously smooth and creamy. The olive oil will emulsify into the hummus, creating that signature silky texture.
7. Taste the hummus and season to taste, if necessary. This is your final opportunity to adjust the salt, pepper, lemon juice, or cayenne pepper to achieve your perfect flavor balance.

Expert Tips & Tricks

As a chef, I’m always looking for ways to refine a dish and make it even better. Here are a few insider tips to take your white bean hummus to the next level:

• The Garlic Toasting Technique: Don’t rush the garlic toasting. Low and slow is the mantra here. If the garlic starts to burn, it will impart a bitter taste to your hummus. Aim for a gentle, even golden-brown color.
• Bean Quality Matters: While canned cannellini beans are perfectly acceptable and convenient, if you have the time, using dried beans that you’ve cooked yourself can yield an even creamier, more nuanced flavor. Just make sure to cook them until very tender.
• Achieving Ultimate Smoothness: For an exceptionally smooth and refined hummus, you can pass the finished mixture through a fine-mesh sieve after processing. This removes any remaining skins or solids, resulting in a velvety texture.
• The Power of Ice Water: A chef’s secret for ultra-creamy hummus is to add a tablespoon or two of ice water during the final processing stage. This helps to lighten the texture and make it even more ethereal. Add it a little at a time until you reach your desired consistency.
• Don’t Skimp on the Lemon: Freshly squeezed lemon juice is non-negotiable. Bottled juice simply doesn’t have the bright, zesty flavor that makes hummus sing.

Serving & Storage Suggestions

This white bean hummus is incredibly versatile and a welcome addition to any gathering or simple snack.

• Serving: Transfer the hummus to a shallow bowl or platter. Create a well in the center with the back of a spoon and drizzle with a little extra good quality olive oil. A sprinkle of paprika, sumac, or a few fresh herbs like parsley or chives adds a beautiful visual appeal. Serve with warm pita bread, tortilla chips, an assortment of fresh vegetables like carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes, or even with crusty bread.
• Storage: Leftover white bean hummus can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors often meld and deepen over time, making it even more delicious on the second day. Before serving, you may need to stir in a little extra olive oil or water to revive its creamy texture, as it can firm up in the fridge.

Nutritional Information

Here’s a look at the estimated nutritional breakdown for this delightful white bean hummus:

Nutrient	Amount per Serving	% Daily Value
Calories	420.4 kcal
Calories from Fat	255 g
Total Fat	28.4 g	43%
Saturated Fat	4 g	20%
Cholesterol	0 mg	0%
Sodium	882.3 mg	36%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	11 g	43%
Sugars	4.1 g	16%
Protein	11 g	21%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this white bean hummus is fantastic as is, don’t be afraid to play with flavors and make it your own!

• Herb Variations: Instead of dried parsley, try fresh cilantro or dill for a different herbaceous note. A touch of fresh mint can also be surprisingly refreshing.
• Spice it Up: For a smoky heat, add a pinch of smoked paprika along with or instead of the cayenne pepper. Roasted red peppers can also be blended in for a vibrant color and sweet, smoky flavor.
• Texture Play: If you prefer a chunkier hummus, process for a shorter amount of time. You can also stir in some whole cannellini beans at the end for added texture.
• Nutty Notes: For an added layer of richness and flavor, consider adding a tablespoon or two of tahini to the food processor along with the other ingredients. This will bring it closer in flavor profile to traditional chickpea hummus but with the creamy white bean base.

FAQs

Q: Can I use other types of white beans besides cannellini beans?
A: Absolutely! Great Northern beans are an excellent substitute and will yield a similar creamy texture. Navy beans can also work, though they might be slightly less creamy.

Q: My hummus is too thick. How can I thin it out?
A: If your hummus is too thick, you can add a tablespoon of water, lemon juice, or olive oil at a time while the food processor is running until you reach your desired consistency.

Q: Can I make this hummus without a food processor?
A: While a food processor is ideal for achieving a smooth texture, you could attempt this with a very powerful blender, or by mashing the beans thoroughly with a fork or potato masher and then whisking in the other ingredients. The texture will be less refined.

Q: How long does the toasted garlic oil last?
A: The toasted garlic oil can be stored in an airtight container in the refrigerator for up to 2 weeks. It’s fantastic for drizzling over salads, roasted vegetables, or even for cooking other dishes.

Q: Is white bean hummus healthier than chickpea hummus?
A: Both white bean and chickpea hummus are healthy options, rich in fiber and protein. White beans are particularly good sources of folate and iron. The nutritional profile will vary slightly depending on the specific beans used and the amount of olive oil added.

Final Thoughts

There’s something profoundly satisfying about creating a homemade dip that’s as delicious as it is easy to make. This white bean hummus is a testament to that; it’s proof that simple ingredients, treated with a little care, can result in something truly special. It’s the perfect companion for a relaxed afternoon, a vibrant party appetizer, or even a healthy mid-week snack. I encourage you to give it a try, experiment with your favorite toppings, and savor every creamy, garlicky bite. Don’t hesitate to share your creations and any personal twists you add – I’m always eager to hear about your culinary adventures!