This versatile dip has all of the flavours of traditional hummus without the need for chickpeas. It has only 7 ingredients, with white haricot beans as the hero, and takes just 5 minutes to make. This creamy, flavoursome dip is the perfect appetiser and is also great in sandwiches.
Hummus (or houmous as we call it here in the UK) is an aromatic dip traditionally made with chickpeas, but did you know that the dip can be replicated using a variety of beans and still taste very much like the hummus you are used to?
We’ve tried making ‘no-chickpea hummus’ with haricot, cannellini, pinto and kidney beans and they all taste great so if you’re sensitive to chickpeas but love hummus, you’ve come to the right place.
The best chickpea alternative, in our opinion, is the haricot bean, which creates a dip with a very similar texture and flavour to traditional hummus, so that is the bean that we are using in this recipe.
Quick links:
Why you’ll love this White Bean Hummus
Minimal ingredients and quick to make. To make this white bean hummus you need just 7 ingredients and a food processor (like this one) – add the ingredients to the processor, blend for 3 minutes until smooth and creamy and that’s it!
No chickpeas. Chickpeas, along with other beans, are high FODMAP and those of us with FODMAP sensitivities often find that certain varieties of beans affect us more so than others. If you’re sensitive to chickpeas, like I am, or don’t have a tin on hand, this recipe provides a great alternative for us hummus-lovers.
Just like the real thing. The flavour and texture of this white bean dip is very similar to a traditional hummus. It uses cumin, lemon, garlic and tahini to provide the beautiful, aromatic flavour that you are used to.
Wholesome and nutritious. Haricot beans (also known as Navy Beans) are high protein, high fibre, low fat and a great source of many vitamins and minerals (source). Along with iron and calcium rich tahini (source) and the healthy fats in olive oil, this White Bean Hummus is a wholesome and nutritious accompaniment to any meal.
How to make this White Bean Hummus
Gather together your ingredients. You’ll need white haricot beans (also known as navy beans), ground cumin, fresh lemon juice, fresh garlic, well-stirred runny tahini (sesame seed paste), olive oil and salt.
Add all of the ingredients to a food processor and blend on high power for around 3 minutes until the mixture is smooth and creamy. Add 1-2 tbsp of water and blend again if you prefer a wetter texture (but no more as this could impair the depth of flavour).
Top tips
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Recommended equipment: You’ll need a food processor to make this white bean dip. Kenwood are generally a good brand and are reasonably priced – this one from Amazon has good reviews.
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Recommended ingredients: Don’t be tempted to use bottled lemon juice, it’s important to use freshly squeezed lemon juice for optimal flavour. Pick a good quality runny tahini and make sure to stir it thoroughly before use.
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Texture: The texture you are looking for with this dip is creamy and thick (but easily scoop-able). Aim for a similar texture to porridge (cooked oatmeal).
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Serving temperature: Hummus (and this dip) should be served at room temperature to get the most from the flavours.
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Serving accompaniment: Serve this hummus as a dip drizzled with a little olive oil and a sprinkling of dried cumin on top for decoration; it’s great with pitta bread or fresh veggies such as carrot sticks and red pepper slices. This dip is also delicious in sandwiches – try it with salad and warm falafel on sourdough bread.
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Storing: Store this dip in the fridge in an airtight container with a little olive oil drizzled on top for up to 3 days. Make sure to bring it back to room temperature before serving.
FAQs
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Can I use other beans? Yes, we’ve also tried this with cannellini, kidney and pinto beans. Haricot is the best in our opinion as it results in a dip that is most similar to hummus in both flavour and texture.
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Can I use chickpeas? If you want to make a traditional hummus you can do this by substituting the haricot beans for chickpeas and keeping the other ingredients in this recipe the same.
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Can I make this dip ahead of time? Yes, store it in the fridge after making and bring it to room temperature before serving.
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What should I serve this dip with? Warm flat bread, pitta bread, tortilla chips, crusty bread, carrot sticks and red pepper slices are all great with this dip.
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Loved this White Bean Hummus? Here are some more delicious vegan snacks to try
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Looking for party snacks to serve alongside this hummus? Try these Mexican Pizza Pinwheels… pre-warning, they’re addictive!
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Muhammara Red Pepper Dip is an AVV favourite – with deep, warming flavours from walnuts, roasted red peppers, sweet pomegranate and a hint of spice. It’s glorious!
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These Vegan Welsh Rarebit Muffins are full of cheesy, savoury flavour, with a soft and squishy texture. An easy and delicious snack, perfect for lunchboxes.
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This Easy Vegan Potato Salad is a barbecue staple – it uses all of the classic ingredients with a few twists!
I hope you LOVE this recipe for White Bean Hummus! Share this recipe with someone you think will love it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The White Bean Hummus Recipe:
White Bean Hummus (No Chickpeas!)
Ingredients
- 400 g tin of haricot beans (approx 250g drained weight)
- 80 g runny tahini (approx 4 tbsp)
- 50 ml olive oil (approx 4 tbsp)
- 40 ml fresh lemon juice*
- 1 tsp minced garlic (approx one large clove)
- ¾ tsp ground cumin
- ¼ tsp salt
- 1-2 tbsp water (optional, if you prefer your hummus to have a wetter texture)
Instructions
- Rinse the beans in cold water and then drain them using a large sieve.400 g tin of haricot beans
- Add all of the ingredients to a food processor and blend for 3 minutes until smooth and creamy. If you prefer your hummus to have a wetter texture, add 1-2 tbsp of water and then blend again.80 g runny tahini, 50 ml olive oil, 40 ml fresh lemon juice*, 1 tsp minced garlic, 3/4 tsp ground cumin, 1/4 tsp salt, 1-2 tbsp water
- Taste and add more salt and/or cumin if desired.
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
