This white bean & garlic hummus is divine and different. The cannellini beans have such a smooth and velvety texture. When blended with roasted garlic, tahini, lemon and olive oil the result is a decadent and delicious dip. This dip is so creamy and dreamy, you will be shocked it's dairy free. Move over chickpea hummus, your sexier cousin is here. This dip is perfect for any cocktail party, game day or balmy night eating dinner al fresco. These Mediterranean flavors will have your guests raving and asking for the recipe. Best of all it is super easy to make and has only 7 ingredients!
What is hummus?
Hummus is a delicious Mediterranean dip. It is usually made by combining cooked chickpeas with garlic, olive oil, lemon and sesame tahini. Some people add cumin, herbs or omit the oil. Hummus is pureed until smooth and creamy. The texture is so decadent despite being vegan and dairy free. The sesame tahini is what gives it the creamy texture blended with the soft chickpeas. It is great as a dip or spread and some people even use it as a dressing for salad or a sauce for pasta. This recipe is not exactly hummus but is so close.
Ingredients for white bean & garlic hummus
The ingredients for this dip are humble and easy to find in all seasons. If cannellini beans are unavailable, use butterbeans or white Northerns. But in a line-up I would choose cannellini's every time. Mint is a perfect compliment to the mellow roasted garlic and lemony flavors but you can use parsley if you prefer. My favorite brands of tahini are Mighty Sesame, Joyva and Krinos.
- cannellini beans
- garlic
- sesame tahini
- extra virgin olive oil
- lemons
- salt
- mint
How to make white bean & garlic hummus
This hummus recipe is really easy to make. Th most challenging part is roasting the garlic which is easy enough even for a beginner.
- Preheat oven to 400.
- In a small oven safe vessel place 12 cloves of garlic skin on and cover with 3 tbsp extra virgin olive oil. Roast for 20 minutes covered with aluminum foil. Set aside and let cool. Once cooled, gently pop the cloves out of their skin with a pinch and reserve the oil to top the dip.
- In a high speed blender or food processor add the cannellini beans, 6 cloves of roasted garlic, tahini, lemon, 3 tbsp olive oil and salt. Puree until smooth and creamy.
- Serve topped with the remainder of the roasted garlic, some chopped mint and a generous drizzle of the garlic oil.
I prefer to use a high speed blender rather than a food processor. This is because a high speed blender can not only make sauces and dips but it can make smoothies and nice creams unlike a food processor. When I can avoid having 2 appliances on the counter I will always choose the one that is multi-functional. Below is a link to my favorite high speed blender.
Other delicious vegan dips
White Bean & Garlic Hummus
Ingredients
- 30 oz cannellini beans canned rinsed and drained
- 12 cloves garlic
- ¼ cup sesame tahini
- 6 tbsp extra virgin olive oil divided
- 2 lemons juiced
- ½ tsp salt
- 2-3 leaves mint
Instructions
- Preheat oven to 400.
- In a small oven safe vessel place 12 cloves of garlic skin on and cover with 3 tbsp extra virgin olive oil. Roast for 20 minutes covered with aluminum foil. Set aside and let cool. Once cooled, gently pop the cloves out of their skin with a pinch and reserve the oil to top the dip.
- In a high speed blender or food processor add the cannellini beans, 6 cloves of roasted garlic, tahini, lemon, 3 tbsp olive oil and salt. Puree until smooth and creamy.
- Serve topped with the remainder of the roasted garlic, some chopped mint and a generous drizzle of the garlic oil.
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