Appetizers, Recipes

Oil Free White Bean Hummus

Hummus Graphic

Hummus is currently one of my favorite snacks. I didn’t become a lover of hummus until I was in college. I waitressed at this great Greek restaurant and they made the best hummus.

I’ve purchased many pre-made hummus brands from the store, but it always contains so much oil and I’ve really been trying to limit my oil consumption. So, I’ve been trying to make a homemade version but I cannot, for the life of me, make hummus using chickpeas that doesn’t have that funky chickpea taste.

I probably need to cook the chickpeas from dry, but honestly who has time for all of that?? I gave up on the chickpeas and I’ve been working on a homemade hummus recipe using other beans and I finally got the recipe right!

Cannellini (white kidney beans) are a great stand in for the chickpeas that are traditionally used in hummus. They’re very mild in flavor, but still packed with protein and fiber.

*I know, it should technically be called a white bean spread as hummus has to be made with chickpeas, but there’s something so off-putting about the phrase “white bean spread”.

I’ve made this recipe super basic so you can add whatever you like to make more of a flavored hummus. Perhaps cumin, smoked paprika, more lemon, roasted garlic, or roasted red peppers. The possibilities are endless.

Give it a whirl and let me know what you think!

As I experimented with this recipe, I discovered the key to making hummus creamy and smooth is to make a tahini mixture before adding the beans.

Start with tahini and lemon juice in the food processor and pulse for about 30 seconds. At this point you’ll need to scrape down the bottom and sides and then add the water. Continue processing. You may also need to scrape the bottom and sides a few more times to  incorporate well. It should look something like this:


Then add in the beans, salt, and garlic powder and process for another 2-3 minutes. You may need to stop and scrape the sides once or twice. I’ve tried it with raw garlic, but have found that even the smallest clove is too overpowering.


At this point you can add more lemon juice, roasted garlic or red peppers, or spices to make the flavor you want. The texture should be smooth and creamy.

Oil Free White Bean Hummus

  • Difficulty: easy
  • Print

A delightful hummus for those who can't stand chickpeas.

Author: Brianna WrightHummus Graphic


3 Tbsp tahini

Juice of 1 lemon

1/4 Cup water

1 Tsp garlic powder

1/4 Tsp salt

2 Cans cannellini beans, drained and rinsed


  1. Add the tahini and lemon juice to a food processor and process for 30 seconds.
  2. Stop the food processor to scrape the bottom and sides. Add the water and process for another 30 seconds-1 minute. You may need to stop and scrape one or two more times.
  3. Add the garlic, salt, and cannellini beans to the food processor. Process for 2-3 minutes, stopping occasionally to scrape down the sides.
  4. Transfer the hummus to a bowl and chill for at least 30 minutes before serving.
  5. Serve with pita, pretzels, veggies, or in a sandwich


5 thoughts on “Oil Free White Bean Hummus”

    1. I hope you enjoy the recipe! The tahini I buy (Krinos brand) has only one ingredient and that’s sesame seeds. Sometimes the oil from the seeds has separated in the jar so I have to stir it really well before using. After stirring, I store it in the refrigerator to prevent the separating. Sesame seeds are high in fat, but when eaten in moderate amounts and in the whole form (or as tahini) it’s perfectly healthy.


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