If you want to get a delicious homemade dip on the table 5 minutes (!!), this white bean hummus recipe is for you! Flavored with salty feta cheese and a good squeeze of lemon, it’s rich and creamy, but literally couldn’t be quicker or easier to make.
This one really does tick all the boxes!
I love hummus – it’s delicious, it’s full of protein and it’s super versatile. Store-bought stuff is great, but nothing beats homemade hummus.
This recipe is a little different from traditional hummus, as it doesn’t require any tahini – so it’s not only suitable for people with sesame allergies, but it also avoids the need to find an ingredient that isn’t always so easy. find in store
I also swapped out the regular chickpeas for white beans (cannellini beans), which make the hummus irresistibly creamy. And because they have a nice mild flavor, they’re perfect for garnishing with zingy lemon and tangy feta cheese—don’t forget lots of black pepper!
I’m telling you, this is the thing Insanely good.
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❤️ Why you’ll love this recipe
- It’s super versatile—quick enough for a casual afternoon snack, but fancy enough to serve to guests.
- It is such a quick recipe, take Literally 5 minutes For preparation.
- The taste is unreal – too much!
- It would make a great centerpiece to any kind of veggie platter or meze.
🥗 Ingredients
Here’s what you need to make this incredible white bean hummus:
- feta cheese
- White beans. You can stick with traditional chickpeas if you have them on hand, but I find that white beans make a smoother, creamier hummus.
- Fresh lemon juice. Use bottled if you must, but fresh is best.
- garlic. It’s raw, so don’t be tempted to use more than one clove unless you’re sure you need it!
- Bell pepper. I love the fresh cracked stuff, as it really packs a punch.
- salt – Although you may not need much (or any), because feta is also salty.
Optional extras:
- fresh vegetables (Chives work really well)
- Extra virgin olive oil
See printable recipe card below for detailed ingredient amounts.
👌 Top tip
Don’t forget to buy something to dip! I like to use soft pitta bread sticks, but you can also opt for raw vegetable sticks, crackers or whatever else you enjoy for dipping.
🔪 Tools
You will need a food processor to make this recipe.
I use a very old Kenwood food processor – similar to this design on Amazon US/Amazon UK.
The one I use is at least 20 years old – it was my grandmother’s! – So I would always recommend Kenwood, because it seems like a brand that will last a long time.
📋 Instructions
Here’s how to make this recipe – see below for printable recipe with detailed ingredients and instructions.
Step 1: Add all ingredients to your food processor.
I like to keep a small amount of feta cheese to use as a garnish for later.
Step 2: Blitz well until the mixture is as smooth as you like. You can leave it with a little texture, or you can make it completely smooth if you prefer.
For a slightly looser, creamier hummus, you may need to add a little water or extra virgin olive oil. I did not add to this photo.
Step 3: Serve cold.
👌 Top tip
A wide, shallow bowl is always my first choice for serving dip, as it allows for easy dipping and leaves plenty of room for garnishes! This time I added a drizzle of extra virgin olive oil, a little extra crumbled feta and some more black pepper. A bit of garnish really adds some wow factor, especially if serving guests!
💭 White Bean Hummus FAQs
Regular hummus is made with chickpeas and tahini (sesame seed paste). This version replaces the chickpeas with white beans (cannellini beans) and skips the tahini altogether. I find tahini can taste a bit bitter, so avoiding it makes the hummus creamier and tastier than usual.
I tend to use the spelling ‘hummus’, but it can also be spelled ‘hummus’ or ‘hummus’. I’ve even seen it spelled ‘hoummus’, though now the word has lost all meaning and I’m not sure either spelling is correct.
I tend to serve hummus as a light lunch, with some pitta bread and cucumber sticks for dipping. It would also make a great dinner party appetizer.
Everyone has their own definition of ‘healthy’, but I would personally consider this white bean hummus to be quite nutritious. It contains a lot of protein and fiber, as well as a lot of calcium.
📖 Printable Recipes
White Bean Hummus with Feta (No Tahini)
This white bean hummus with lemon and feta is quick to prepare, full of fresh flavor and perfect for picnics, snacks or a light lunch.
If you cook this recipe, don’t forget to give a star rating!
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Serving: 2 people
Calories: 261kcal
instructions
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Add all ingredients except salt to a food processor and blitz well until well combined.
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Remove the lid and scrape down the edges, taste for seasoning. Add salt at this point if you feel it is needed (feta can be quite salty, so you may not need extra). If you feel the hummus needs loosening, you can add a splash of water or a dash of extra virgin olive oil.
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Blitz again until the hummus is as smooth as you want it.
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Serve cold. I like to top mine with a little extra crumbled feta and a drizzle of extra virgin olive oil.
Comment
This hummus can be stored in an air-tight container in the refrigerator for up to 3 days.
nutrition
Worship: 1 the part – Calories: 261 kcal – Sugars: 24.6 g – Protein: 15.4 g – Fat: 10.8 g – Saturated Fat: 7.6 g – Cholesterol: 45 mg – Sodium: 615 mg – Potassium: 369 mg – Fiber: 10.4 g – Sugar: 3.4 g – Calcium: 355 mg – Iron: 2 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if your health requires accuracy.
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