The Silkiest White Bean Blender Hummus Dip (Vegan, Gluten Free, Dairy Free)
Oct 03, 2020, Updated Dec 12, 2024
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For all you fellow snackers out there (you’re my people), I have a host of easy, nutrient dense recipes that are great to have on hand in the fridge for those days when you don’t want to deal with preparing lunch. Those kinds of days, which come more often now than before, I put together an “ingredient lunch,” of odds and ends I have kicking around. Often these end up being my favorite midday meals of the week.
This hummus is exponentially better than the hummus you will buy in the grocery store. I promise. If you have a container of this simple creamy white bean hummus, bright with lemon juice and satisfying and refreshing at the same time, you basically have lunch. Pair this with some vegetables of choice such as cherry tomatoes, cut carrots and sliced cucumbers, some grain crackers and a bit of cheese, fruit, or a hard boiled egg and you are set.
This is also a bit of a gateway hummus, it’s more mild than a traditional chickpea hummus and certainly more luxurious tasting, so even non-hummus eaters usually enjoy this as well as kids of all ages.
This quarantine has taught me a lot, not the least of which is to make like my three year old and embrace SNACK TIME. I kinda get it now, snacks are where it’s at.
You can use any white beans, such as cannellini beans, great northern beans, or navy beans. The texture and flavor might vary slightly, but all will work well for this recipe.
Yes, you can use canned beans for convenience! Just make sure to drain and rinse them well before blending to remove excess sodium and improve the flavor.
The baking soda helps soften the beans and creates a smoother texture when blended. It’s an optional step, but if you’re after a super silky, creamy hummus dip, it’s worth doing.
Start with the juice of one lemon and taste the hummus. Add more if you prefer a more tangy flavor. The amount of lemon can vary depending on how juicy the lemons are and your personal preference.
Extra virgin olive oil gives a great flavor, but you can substitute it with other neutral oils like avocado oil or even sunflower oil. Keep in mind that the flavor profile will change slightly.
The Silkiest White Bean Blender Hummus Dip
Ingredients
- 2 15 oz. cans of white beans, drained and rinsed
- 1 tsp baking soda
- 3 garlic cloves, peeled and halved
- 1-2 lemons, juiced
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 cup ice water
- 1-2 tsp Kosher salt
Instructions
- In a medium sized saucepan, combine white beans, baking soda and garlic and cover with water. Bring to a boil, reduce to a simmer, and cook for 20-30 minutes.
- Strain the beans and garlic and put in a high speed blender.
- Add lemon juice, starting with one lemon, and 1 tsp of salt.
- Add tahini and olive oil and blend until very smooth.
- Drizzle in the ice water gradually and blend until it's the consistency you want.
- Taste and add salt and more lemon as needed.
- Top with herbs, spices, or like I do with slow roasted tomatoes and serve with pita.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing these recipes- these seem easy enough for me to try- I like snacking ( kids are all grown, but snacking still takes precedence, before dinner or anytime really!).
Question: What can I substitute Tahini with?
You’re so welcome! I’d recommend a cashew butter or almond butter as an alternative.
Fantastic recipe! As soon as it’s gone everyone is asking me to make more. It is perfect for a simple afternoon snack as is, or dressed up as a part of beautiful mezze plattter to share with friends.
This is such high praise! Thank you, Robin!!
I camt eat chickpeas and this hummus gives me life! It is amazing. So silky smooth and yummy.
I’ve made this every week for almost a month – it’s perfect for snacking, sharing with guests and everything in between!
I’m over the moon that you love this one, Olive!
Enjoy,
Kat.