A Mediterranean appetizer the entire family will enjoy! This Greek-inspired dip is simple to put together but is full of flavor - the perfect party dip or healthy snack with pita chips.
You will likely have everything you'll need to make this creamy white bean hummus already in your cupboards, so what are you waiting for?! Enjoy my spin on a classic hummus using cannellini beans rather than chickpeas, and bring the taste of Greece right to your table at home.
The inspiration
Since traveling to Greece, I have tried to develop recipes that reflect the flavors and cultural traditions of Mediterranean cuisine (you can find them right here!). Their use of fresh ingredients with anti-oxidant properties makes their diets one of the healthiest in the world.
When I was there, a ubiquitous white bean dip was served on every table during mezze hour (small plates meal shared by the entire family). I watched as my family dipped in, dipped again, and again until it was gone - a truly delightful addition to the other accompanying dishes served.
As you may already know, I also deeply enjoy smooth and creamy hummus (you can make your own with canned chickpeas here), but as I further explored the Greek flavors, I wanted to create a hummus with a twist...
Previously I had created a white bean salad using beans, feta, bell peppers, and parsley. This hearty salad captured the flavors I craved, so inspiration to bring that same taste into a simple dip was ignited. I also have a classic Serbian white bean soup, which is a dish close to my heart.
Why white beans?
Cannellini beans (or white kidney beans) are wonderfully wholesome and can benefit the heart, skin, and blood sugar levels.
They are high in protein and fiber and can be used in a variety of dishes (think Italian minestrone or a Tuscan white bean soup).
I particularly fell in love with beans during my travels to Greece - all types of beans! The cannellini bean is slightly milder in flavor but brings an underlying nutty taste to a meal or dip. The perfect bean for my project!
Ingredients
- Cannellini beans - Also known as white kidney beans, this high-in-protein and fibrous legume is our main ingredient for this easy white bean hummus recipe
- Garlic cloves - Because we can't have hummus without it!
- Tahini - Made from sesame seeds, this paste or butter is a staple in Middle Eastern cuisine
- Lemon juice - Our acidic component
- Extra virgin olive oil - High quality is best for both texture and taste
- Ground cumin, salt & freshly ground black pepper - To taste
- Crumbled feta cheese - Our surprise Greek ingredient!
- Dill - optional, but really great for the aroma!
See recipe card below for exact quantities
Equipment
- Equipment
- Food processor
- Serving bowl
- Tablespoons
- Measuring cups
I bought a Ninja food processor earlier this year, and now I'm in LOVE!
Step by step instructions
In a food processor, combine cannellini beans, garlic, tahini, lemon juice, olive oil, and cumin. Process until smooth and creamy.
Then, season the mix with salt and black pepper to taste, adjusting the seasoning as needed. Transfer the white bean hummus to a serving bowl.
Next, drizzle with additional olive oil and top with crumbled feta cheese to serve.
Note: For a creamier texture, reserve some of the canning liquid from the beans and add it to the hummus while processing, as needed.
Accompanying dishes
This cannellini bean dip can be served with pita bread, vegetables, or crackers for dipping. You can also serve as a side dish to other main courses like my Greek vegetarian moussaka recipe or grilled chicken kofta kebabs.
If you're a hummus fan, I have a lot of other hummus variations! The quickest one is hummus with canned chickpeas. When I have time, I make garlic hummus from scratch by soaking and cooking chickpeas. My kids can't get enough of my sweet potato hummus variation. Beet hummus has a lovely, arresting purple color. For a spicy twist, I make black eyed pea hummus.
And I have many more hummus ideas to come! Avocado hummus is top of my list for mixing in veggies. Black bean hummus has a Mexican flare. And for more Greek influence, I love making bell pepper hummus.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
White bean hummus
Equipment
- Serving bowl
- Tablespoons
Ingredients
- 1 can 15 oz cannellini beans, drained and rinsed
- 2 garlic cloves minced
- ¼ cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- ¼ cup crumbled feta cheese
- Dill optional
Instructions
- In a food processor, combine the cannellini beans, garlic, tahini, lemon juice, 2 tablespoons olive oil, and cumin. Process until smooth and creamy.
- Season with salt and black pepper to taste, adjusting seasoning as needed.
- Transfer white bean hummus to a serving bowl.
- Drizzle with additional olive oil and top with crumbled feta cheese.
- Serve with pita bread, vegetables, or crackers for dipping.
Notes
Nutrition
Tell Me What You Think!