White Bean Hummus

White Bean Hummus Recipe

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This Italian-style puree is served like a condiment—you can serve it on individual small plates with grilled sourdough bread, use it as a spread in your wraps, or take it to your next get-together and serve it as a dip with cut up veggies and toasted pita. It will keep in the refrigerator in a sealed container for up to five days. Move over, avocado toast—white bean hummus is here!

Yield: About 3 cups


1 ½ tablespoons minced garlic

½ teaspoon kosher or coarse salt

3 cups drained and rinsed canned white beans, such as great northern or cannellini

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

Ground rosemary, for garnish

Ground sage, for garnish


  1. Place the garlic and salt in a mortar and grind with the pestle until a course, grainy paste is formed. Scrape into a large bowl.
  2. Add the beans, olive oil, and lemon juice. Use a potato masher to create a thick, smooth, creamy spread.
  3. Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.

Tip: If you don’t have a mortar and pestle, process the garlic, salt, beans, and lemon juice in a food processor fitted with the chopping blade until fairly smooth. Scrape down the inside of the canister, then add the oil in a thin stream through the feed tube as the machine runs to create a rich spread.

Tip: If you’ve refrigerated the spread, let it come back to room temperature on the counter for up to 1 hour before serving for the best flavor.

The Blue Zones Solution
Recipe from The Blue Zones Solution © Dan Buettner. All rights reserved.