Hello friends!
First, can you believe it’s almost Halloween?
Neither can I, and in the spirit of time going way too fast especially this time of year, I bring you a humble (but delicious) bean recipe.
I am already thinking about the appetizers I will serve for Thanksgiving, and some quick but healthy things to have on hand for last minute guests around the Holidays.
I have been vegan and vegetarian for many years off and on, and have settled into the best anti-inflammation diet for me. This includes lean meats, fish, whole grains, fruits/veggies and bone broth whenever I have a roasted chicken or turkey around.
Not only are beans high in fiber, protein (11 grams in 1/4 cup) magnesium, iron and folate, they are a wonderful addition to your recipe plan and budget friendly too!
While I typically use hummus as a dip with toasted pita bread or cut up veggies, I also like to use this as a protein base for wrap sandwiches as well.
I am putting the finishing touches on our Thanksgiving table setting to share with you next, so let’s make some White Bean Hummus, sound good?
Here is what I used:
- 3 cups of cooked navy or any white dried bean ( 2 15 ounce cans of beans can be used as well)
- 2/3 cup Tahini
- 4 T. olive oil
- 1 t. Lemon zest
- 1/4 cup fresh Lemon juice
- 5 Garlic cloves, peeled
- 1/2 t. Sea salt or salt substitute
- 1 t. garlic powder
- 1/2 tsp paprika, plus extra for garnish
Blend all ingredients until smooth in a food processor or blender, and serve warm with pita bread, crackers or fresh veggies. Store refrigerated for 3-4 days.
And, enjoy!
If you love garlic and lemon, add more of each and a bit more salt to taste as needed.
I can never have enough garlic 🙂
Thank you so much for reading and following along friend, I appreciate you all so much!!
xx, Tanya
23 Responses
Love a good bean hummus. Thanks so much for sharing.
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Thank you so much Esme! 🙂 xx Tanya
This white bean hummus recipe sounds amazing! Can’t wait to try it. I’m curious, has anyone tried adding a bit of roasted red pepper for a different twist? 🍅
yes, thanks u
This white bean hummus looks so creamy and delicious, Tanya! I love how simple yet flavorful it is with the lemon and garlic—can’t wait to try it with pita and veggies.
I can’t wait to test it. I’m interested to know if anyone has tried adding some roasted red pepper to make it taste different.
Looks easy to make. Thanks for sharing. Love your blog.
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This white bean hummus recipe is such a refreshing twist on the traditional chickpea version! The use of cannellini or navy beans creates a remarkably creamy texture that feels a bit lighter and more velvety than standard hummus. kart bros
It is the perfect “blank canvas” for flavors like roasted garlic, rosemary, or a squeeze of fresh lemon. Whether it’s for a party platter or just a healthy weekday snack, this is a fantastic go-to for anyone looking to switch up their dip game. Thanks for sharing this delicious and versatile recipe!
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That white bean hummus sounds like a perfect Saturday snack. I actually found a similar recipe on stealabrainrot that I’ve been meaning to try. Thanks for sharing the link up info too.
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Love this simple twist on classic hummus! I’ve been trying to add more plant-based snacks to my routine while editing video projects, and white bean hummus sounds perfect for those long creative sessions. Can’t wait to try it with some roasted veggies. Thanks for sharing!
I love this twist on classic hummus! White beans make it so creamy without the stronger taste of chickpeas. I run a site called Google Omni where we cover easy plant-based recipes, and this is definitely going into my meal prep rotation. Perfect for snacking or spreading on sandwiches. Thanks for sharing!
I love the simplicity of this white bean hummus! I’ve been playing around with different bean-based dips lately, and this recipe looks so creamy and easy to customize. The roasted garlic idea is a game-changer. I’ll definitely try it with a drizzle of good olive oil and maybe a sprinkle of smoked paprika. By the way, I’ve been using some AI image tools to visualize plating ideas for dips like this—really helps when experimenting with garnishes. Thanks for sharing!
Using white beans instead of chickpeas makes this a useful variation, especially because the tahini, lemon, garlic, and paprika still preserve the familiar hummus flavor profile. The suggestion to use it as a protein base in wraps is more versatile than treating it only as a dip. Noting the three-to-four-day refrigerator window also makes holiday preparation easier to plan.
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