5 Minute White Bean Hummus

5 Minute White Bean Hummus

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 takes just five minutes to put together and 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.


5 Minute White Bean Hummus

Yield: 2 ½ cups



1 garlic clove, minced 

1 15 oz. can white cannellini beans, rinsed and drained

½  cup tahini

1 large lemon, juiced

½ teaspoon ground cumin

½ teaspoon ground coriander (optional)

Small pinch of smoked paprika, for garnish (optional)

2-4 Tablespoons warm water

Kosher salt

¼ cup extra-virgin olive oil


Pulse the garlic in a food processor with the beans for 30 seconds.  Scrape the bowl and add tahini, lemon juice, coriander, cumin, 2 Tablespoons water, and 1 teaspoon salt. Pulse until smooth, scraping the bowl as needed.

With the motor running, add the olive oil and process until very smooth. Add the rest of the water if needed to achieve desired consistency. Garnish with cumin, paprika, and a drizzle of olive oil and serve with pita bread, vegetables, or crackers.


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