Lemon Garlic White Bean Hummus Dip
Looking for a light, high-protein dip that’s packed with flavor? This lemon garlic white bean hummus dip is the perfect appetizer! Made with creamy cannellini beans, zesty lemon, roasted garlic, and a hint of spice, it’s a quick and easy recipe that’s both nutritious and satisfying. Whether you’re serving it with pita, fresh veggies, or crackers, this hummus is sure to be a crowd-pleaser.
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The best part? You can use canned beans for convenience or dry beans for extra depth of flavor—either way, it’s a simple recipe that comes together in minutes once the beans are ready.
Why You’ll Love Lemon Garlic White Bean Hummus Dip
- Light & High-Protein: Perfect for a nutritious snack or appetizer.
- Quick & Easy: Comes together in minutes with a blender.
- Packed with Flavor: Lemon, garlic, rosemary, and tahini create an irresistible taste.
- Versatile: Pair it with pita, crackers, or fresh veggies.
- Meal Prep Friendly: Make ahead and store for a healthy snack all week.
What You Need To Make Lemon Garlic White Bean Hummus Dip
To make this creamy, flavorful hummus, you’ll need white beans, lemon, garlic, tahini, olive oil, and a few seasonings. If you’re using dry beans, you’ll also need bone broth and water for cooking.
You can find the exact ingredient amounts in the recipe card below!
How To Make Lemon Garlic White Bean Hummus Dip
1
Cook the Beans (If Using Dry Beans)
Rinse and drain the dry cannellini beans.
Add them to a crockpot with bone broth and water.
Cook on high for 3-4 hours until soft. Drain and let cool.
2
Blend Everything Together
Add the cooked or canned beans to a blender.
Toss in garlic, lemon juice & zest, rosemary, tahini, red pepper flakes, EVOO, water, and salt.
Blend until smooth and creamy, adding extra water 1 tbsp at a time if needed.
3
Serve & Enjoy
Transfer to a serving bowl.
Drizzle with olive oil, a sprinkle of chili flakes, and extra lemon zest.
Serve with pita, fresh veggies, or crackers for dipping.
Commonly Asked Questions
Can I use canned beans instead of dry beans?
Yes! Canned cannellini beans make this recipe super quick and easy. Just rinse and drain them before blending.
How do I store leftover hummus?
Store in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving!
Can I freeze white bean hummus?
Absolutely! Freeze in a sealed container for up to 3 months. Thaw in the fridge and stir well before serving.
Lemon Garlic White Bean Hummus Dip
Ingredients
- 1/2 lb of dry cannellini white beans rinsed and drained (or 2 cans of cannellini beans)
- 16.9 oz chicken bone broth not needed if using can beans
- 1 cup of water not needed if using can beans
- 2 lemons zested and juiced
- 2 springs of fresh rosemary finely chopped
- 5 cloves of garlic
- 2 hefty tbsp of tahini
- 1 tsp red pepper flakes
- 4 tbsp EVOO
- 3 tbsp water add more if needed
- 1 tsp of salt
Instructions
- If using dry beans, add your rinsed beans, bone broth, and water to a crockpot. Cook on high for 3-4 hours. Drain and let cool (can make ahead of time)
- Add all ingredients to a blender. Add in more water by the tbsp if needed.
- Top with a drizzle of olive oil, lemon zest, and chili flakes
