This is a print preview of "Cannellini bean hummus" recipe.

Cannellini bean hummus Recipe
by Frosted Flaker

Cannellini bean hummus

This bean dip is similar to regular hummus, but a little creamier and smoother. Serve it with pita bread, pita crackers or vegetable dippers. It couldn't be easier!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
  Servings: 6

Goes Well With: celery sticks, bell peppers, cucumbers


  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice (or more to taste)
  • 1 garlic clove, peeled and minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: 1/8 teaspoon oregano
  • 1 teaspoon water
  • 1/4 cup extra virgin olive oil
  • 1 15-ounce can cannellini beans, drained


  1. Blend tahini, lemon juice, garlic, salt, pepper, water, olive oil, and about one-fourth of the beans in food processor until mixed. Mix in the oregano if desired. Slowly blend in remaining beans until entire mixture is creamy. Taste test as needed: add slightly more salt or garlic or lemon juice or tahini as needed.
  2. Serve with mildly toasted or microwaved pita bread. (Pita crackers also work.) Spread hummus on pita bread then pour a bit of olive oil on top. Dash a bit of Cayenne pepper on if desired. Diced kalamata olives go VERY well on top.
  3. Veggie slices (cucumbers, bell peppers, celery....) also compliment this well, if desired.