Smoky White Bean Hummus

I always have a container of some sort of dip in my refrigerator, which I eat with my raw veggies and pita chips as part of my lunch or for a healthy, satisfying snack.  Because I'm not a fan of mayonnaise, sour cream, or cream cheese (I know...I'm odd), I generally stick to olive oil-based recipes, such as this easy, creamy, and healthy Smoky White Bean Hummus.

Smoky White Bean hummus in a bowl.

Why you should make this white bean hummus (like, now):

  • If you have 10 minutes, you have time: Or, honestly, even 5 minutes. I was giving you a few extra minutes in case you can't find your can opener. This recipe could not be easier. You simply add all of the ingredients into a food processor and blend until smooth and creamy. That's it. You're done.
  • It's super versatile: When I owned my bakery/cafe back in the day, we had this recipe as our base hummus recipe, and were were constantly fiddling around with it to create variations. You can switch up the type of canned beans and do all white bean, all garbanzo, or a combination. Play around with the level of spices (I personally love a little extra smoked paprika), or add more lemon juice for a tangier flavor. Use the hummus as a dip, as the base of a vegetarian or vegan sandwich or wrap, or just eat it with a spoon, like yours truly has been known to do.
  • It's a crowd pleaser: This is one of those recipes that everyone in my family will eat. And they'll eat lots of it, so it's a good thing that one batch makes a generous amount. My daughter and husband love it with pita and, as alluded to above, I love it with pretty much anything. White bean hummus is also one of my go-to appetizers for a dinner party, especially when I don't have it in me to make yet another charcuterie board. It's not too filling, and it's easy to graze on while guests mingle.
Smoky white bean hummus.

Video: Watch my white bean hummus recipe come together!

Ingredients and special equipment

Ingredients for hummus
  • Garbanzo beans/chickpeas: These labels can be used interchangeably. This quick recipe calls for canned beans, but see the FAQ section, below, for details if you prefer to use dried beans.
  • White beans: Cannellini beans, Great Northern beans, and Navy beans are all options for white beans. If you want to use all white beans in this recipe, substitute an additional can for the Garbanzo beans.
  • Garlic: 1 tablespoon jarred minced garlic or about 3 large cloves, minced.
  • Olive oil
  • Tahini paste: Tahini paste is a creamy emulsification of hulled sesame seeds, olive oil, and salt. Look for it in the peanut butter section of your grocery store.
  • Lemon juice: Freshly squeezed or bottled are both fine.
  • Water (not pictured)
  • Smoked paprika: Regular (sweet) paprika contains crushed dried chili peppers, whereas smoked paprika is made from smoked chilis that have been ground into a powder. It lends a distinctly smoky flavor to hearty dishes, grilled meats, and dips. 
  • Cumin: Ground cumin is made from whole cumin seeds and has a warm, earthy, slightly citrusy flavor.
  • Kosher salt
  • Black pepper and cayenne pepper: Add as much or as little as you want, depending on your preferred level of heat.
  • Optional toppings: Chopped tomatoes, green and black olives, chopped parsley, sprinkle of smoked paprika, olive oil

Step by step photos and instructions

  1. Process all of the ingredients (white beans, garbanzo beans, garlic, smoked paprika, cumin, salt, pepper, cayenne, olive oil, tahini paste, water, lemon juice) in a food processor until smooth, about 1 minute. Stop to scrape down the sides of the food processor and blend again.

2. Transfer hummus to a bowl, cover, and chill or serve immediately. If desired, garnish with chopped tomatoes, olives, minced parsley, and an extra drizzle of olive oil.

Frequently asked questions

What is tahini made of?

Tahini is a smooth, creamy blend of toasted, hulled sesame seeds, olive oil, and usually salt. The consistency of tahini is more pourable than a nut butter like peanut butter, but you should give the jar a good stir before adding tahini to a recipe, as the paste tends to separate from the oil over time. Once opened, a jar of tahini can be stored in the refrigerator, covered, for up to one month.

How do I use dried beans instead of canned?

About ¾ of a cup of dried beans will yield the amount needed for one 15-ounce can of beans, drained. To get dried beans soft enough for a recipe like hummus, first soak them overnight in cold water. Drain the beans, and then place them in a large pot. Cover the beans with fresh water and bring it to a boil. Reduce heat, cover, and simmer until the beans are tender but firm, 1-2 hours. If you are able to mash a bean against the side of the pot with a fork or spoon, that is a good indicator that they are ready.

What are the most popular white beans?

Cannellini beans, also known as White Kidney Beans, have a mild, buttery flavor and are probably the most popular and easiest to find in your grocery store. Other good options for dried or canned white beans are Navy Beans or Great Northern Beans. Any of these varietals can be used interchangeably in most recipes.

White bean hummus.
Craving something healthy, yet satisfying (like this white bean hummus?) Check out some of my other recipes:

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

Smoky White Bean Hummus.

Smoky White Bean Hummus

Julie Hession
This easy, healthy white bean hummus recipe has a pleasantly smoky flavor due to the addition of smoked paprika and toasted cumin. Simply add all of the ingredients to your food processor and blend until the hummus is smooth and creamy. Use it as a dip or as the base for a vegetarian/vegan sandwich or wrap.
Prep Time 10 minutes
Servings 12
Calories 142 kcal
5 from 4 votes
Print Recipe Pin Recipe


  • 1 food processor


  • 15 oz canned white beans (such as cannellini beans ,drained )
  • 15 oz canned chickpeas (or garbanzo beans, drained)
  • 1 tablespoon minced garlic
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • teaspoon kosher salt
  • ¾ teaspoon ground black pepper
  • teaspoon cayenne pepper
  • ½ cup tahini paste
  • ½ cup olive oil
  • ½ cup water
  • 6 tablespoon lemon juice


  • Process all of the ingredients in a food processor until smooth, about 1 minute. Stop to scrape down the sides of the food processor and blend again.
  • Transfer hummus to a bowl, cover, and chill or serve immediately. If desired, garnish with chopped tomatoes, olives, minced parsley, and an extra drizzle of olive oil.



  • Hummus can be prepared in advance and then refrigerated, covered, for up to 5 days.  Serve cold or at room temperature with bagel chips, pita chips, crostini, or crudites.
  • This versatile dip can also be used as a spread for sandwiches, burgers, and wraps, or even as an alternative spread to avocado toast.  
  • Cannellini or Great Northern beans are both options for the white beans in this recipe.  If desired, you can use all white beans instead of a mixture of white and cannellini beans. 


Calories: 142kcal | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 295mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

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  1. 5 stars
    Thanks so much, Gaby!  This is one of my favorite quick and healthy appetizers.  So glad that you found the blog 🙂  Happy weekend!

  2. 5 stars
    Dear PB&Julie, all I can saw is "Wild Thing", you make my heart sing! Loved and saved this recipe. Oh and also, garlic does make it better! (great quote) I shall revisit you soon. Thank you for sharing.
    Cheers, Gaby
    You can always visit me at

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