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White Bean Hummus


I love hummus.  I especially love homemade hummus, which is why I rarely buy it, but always order when eating out.   I don’t care much for preservatives or manufactured fats, and try to avoid them every chance I get.


The batch I made yesterday is a spin on the traditional; I subbed Cannellini beans for chickpeas (because I didn’t have any), and it turned out quite nicely…and smooth without having to remove the skins.  That part of the process is so annoying.

Otherwise, it’s basic and simple.  I like keeping things simple.



  • 1 can of Cannellini beans, rinsed
  • 1/4 cup tahini
  • juice from 1/2 lemon
  • 2 cloves garlic, crushed (optional)
  • 1 tsp sea salt
  • 2 tablespoons of olive oil (more if needed, depending on desired consistency)


In a food processor, add ingredients except for the oil.  Begin to blend, slowly incorporating the olive oil until consistency is smooth.  Enjoy immediately, or transfer to a container to be stored in the fridge.