White Bean and Basil Hummus

White Bean and Basil Hummus is the perfect blend of garlic, zesty lemon juice, and fresh herbs into a smooth, creamy recipe for dipping.

I love this white bean hummus because it’s great for the “dairy-free, Vegan, Vegetarian, and the gluten-free” crowd. Mix it up with crackers, pita bread, veggies, or even use as sandwich or quesidilla spread. You can serve this dip on our ultimate classic hummus board.

White Bean and Basil Hummus

Hummus makes everyone happy! And the variety of white beans, rather than chickpeas, is quite tasty!

Sure, it may be a lot easier to simply buy a tub at the store, but after tasting this version, I bet you’ll find that it’s worth the time (and money!) to make homemade!

Why I love this recipe

• It tastes like grocery store-bought hummus!
• Super easy ingredients.
• Healthy and delish with chips, crackers, or veggies!

Ingredients for White Bean Hummus

• Beans: Northern White Beans or Cannellini beans (white kidney beans)
• Fresh herbs: use basil and parsley
• Garlic
• Lemon
• Tahini
• Salt
• White pepper
• Cayenne pepper: optional
• Olive oil

How do you make hummus at home?

Place all ingredients in a food processor; puree until smooth. If too thick, add a tablespoon or two of water.

Serve with crackers, chips, vegetables, pita chips or use as a sandwich or quesedilla spread.

I love easy going parties and bringing this dip! It’s the first to be devoured, especially when you set it out with a bunch of veggies. You can also try our Zero Points Charcuterie Board (low-cal dip), and our Whole 30 board for how to make a great presentation for a party.

Tips and substitutions:

• Reach into your pantry and grab your favorite beans for this dip. We love Cannellini beans, but you can use White Northern or Black Beans, too.
• Add your favorite herbs.
• Try lime in place of lemon – it’s refreshing, too.
• Store in the fridge up to a week (if you don’t gobble it up before then). :)

How do you serve hummus?

Serve as a snack to pair with veggies, crackers, pita chips, or even taco chips (so good).

Spread on sandwiches (use as a spread), pita sandwiches, wraps, or even quesadillas.

Bring on a picnic this summer!

More creamy dips to try:

Cottage Cheese Dip

Guinness Beer Cheese Dip

Vegan Hummus Board

Black Bean Hummus

Carmelized Black Bean Butter

4.34 stars (9 reviews)

Leave a Review

Get the Recipe:

White Bean and Basil Hummus

Sandy Coughlin

White Bean and Basil Hummus is the perfect blend of garlic, zesty lemon juice, and fresh herbs into a smooth, creamy recipe for dipping.

You can use white beans or cannellini beans (white kidney beans).

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Yield: 12

Print Recipe Pin Recipe Save RecipeSaved!

Ingredients

 

1x2x3x

• 1 15 oz can Northern White Beans, rinsed and drained
• ¾ cup fresh basil, finely chopped
• ¼ cup fresh parsley, finely chopped
• 1 garlic clove
• 1 lemon, juiced
• ¼ cup tahini
• 1 teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• ⅓ cup extra virgin olive oil

Instructions

 

• Place all ingredients in a food processor; puree until smooth. If too thick, add a tablespoon or two of water.
• Serve with crackers, chips, vegetables, pita chips or use as a sandwich or quesedilla spread.

Notes

Reposted from January 2014.

Cuisine: American

Course: Appetizer

Calories: 113kcal, Carbohydrates: 2g, Protein: 1g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 197mg, Potassium: 49mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 207IU, Vitamin C: 7mg, Calcium: 15mg, Iron: 0.5mg

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!