Garlic Basil White Bean Hummus

Garlic Basil White Bean Hummus

11 mins read

Buckle up kids, we’ve got a recipe from 2012 making its comeback. Besides the original date on this post, you can believe it’s from 2012 because here’s an excerpt from the original:

“I got an iPhone. My life has officially changed… I don’t know if it’s for the better since I’m pretty obsessed…Oh and obviously I now have Instagram. I basically just take photos of food, brown butter, and things that don’t matter. SO COOL, right? Wrong.”

Oh, how times have changed since 10 years ago. I originally made this simple, absolutely delicious garlic basil white bean hummus when I had a basil plant growing tons of huge, beautiful leaves. What better way to use it up than with the perfect appetizer, snack, spread, you name it?

Hummus on sandwiches. Hummus for breakfast. Hummus snacking is totally good. I would know, according to my previous post, I dipped carrots, snowpeas, and every veggie imaginable in it. At one point I contemplated putting it on a granola bar but decided that was taking it too far. I don’t know. It might still happen.

This HUMMUS needs to be made by you. Bonus points if you make homemade pita chips (instructions included below!) and eat them for breakfast because you know that’s what I did. I have to thank the fabulous Giada for the inspiration. I have to thank myself for slathering it over everything in sight.

We’re swapping chickpeas for white beans

That’s right, unlike traditional hummus recipes, there are no chickpeas involved in this recipe! I love the extra creamy texture that white beans (AKA cannellini beans) give this hummus, plus all of the regular benefits of protein and fiber. You’re going to LOVE this version.

You can also use:

  • Great Northern beans: a little smaller than cannellini beans, slightly nutty in flavor.
  • Navy beans: small white beans that are mild in flavor and easy to puree.
  • Butter beans: also smaller than cannellini beans and slightly softer and starchier.

ingredients for white bean hummus in a food processor

Everything you’ll need to make this easy white bean hummus

You’ll just need 5 simple ingredients, plus salt and pepper, to make this incredible garlic basil white bean hummus. Here they are:

  • Cannellini beans: these are the white beans I’m talking about that make up the base of the hummus. They pack fiber, iron, protein, and magnesium and give the hummus the perfect smooth texture. As I mentioned above, there are a few other types of white beans you can use as well, which will give the hummus a slightly different texture and flavor (but still be delicious).
  • Garlic: gotta have fresh garlic for that savory flavor. See below for a delicious way to use roasted garlic.
  • Lemon juice: for beautiful brightness and a little acidity.
  • Basil: we’re blending in plenty of fresh basil for and delicious, herby flavor.
  • Olive oil: you’ll also need a little olive oil to get a creamy consistency because we’re not adding tahini.
  • Salt & pepper: remember to adequately season your hummus to bring out all of the flavors.

garlic basil white bean hummus blended in a food processor

Roasted garlic: the best flavor booster

If you’re in a time crunch, this white bean hummus recipe is perfect because it takes just about 15 minutes to make. However, if you have a bit more time and are looking to add some extra “oomph” to the flavor, I highly recommend adding roasted garlic! You’ll actually roast up a whole head of garlic and use it all in the recipe. Here’s how:

  1. Preheat the oven to 400º degrees F. Cut off ¼-½” from the top of a garlic bulb (i.e. the stem, not the root) and place it on a piece of tin foil.
  2. Drizzle the garlic with a tablespoon of olive oil, then close the tin foil around it.
  3. Place the foil wrapped garlic bulb on a small sheet tray and roast for 60 minutes or until the garlic cloves are soft and lightly golden in color.
  4. Squeeze the cooled, roasted garlic cloves out of the skin and into your food processor with the rest of the hummus ingredients & enjoy!

white bean hummus in a bowl next to pita chips

Make homemade pita chips

Making homemade pita chips to serve with this white bean hummus is easier than you think and truly the perfect snack! Here’s how you do it:

  1. Cut your pita into 8 wedges (or triangles), place them in a bowl with a bit of olive oil, and toss to LIGHTLY coat the pita chips. Alternatively, you can use olive oil cooking spray.
  2. Toss your pita chips in whatever seasonings you like. I often use garlic salt and cumin, or for a bit of kick, I like chili powder and a drizzle of fresh lime juice. It really just depends on what you’ll be serving them with!
  3. Add them to a baking sheet and bake at 375 degrees F for about 8-10 minutes or until they are crisp and golden, turning once halfway through baking time.

They turn out a golden brown, crunchy, and unlike any store-bought pita chip! Trust me, you’ll be addicted!

dipping a pita chip into a bowl of white bean hummus

How to make perfect white bean hummus

  1. Choose your garlic option. You’ll first want to decide if you’re using raw, minced garlic, or a head of roasted garlic. If using roasted garlic, start by roasting it up before proceeding with the recipe.
  2. Chop up the ingredients. Add the beans, garlic, lemon juice, basil, salt and pepper to the bowl of a food processor. Pulse a few times until the ingredients are somewhat chopped up.
  3. Blend until smooth. Slowly pour in the olive oil while your food processor is running until the mixture is creamy. If the mixture is still too thick, add a tablespoon of water at a time until it thins out to your liking.
  4. Season & serve. Add more salt and pepper to taste, then serve the hummus with a drizzle of olive oil and fresh basil on top if you’d like!

dipping a pita chip into a bowl of white bean basil hummus

Our fav ways to eat this hummus

How to store homemade hummus

Store this garlic white bean hummus in an airtight container in the refrigerator for up to 5 days.

pita chip resting in a bowl of garlic basil white bean hummus

More easy dips you’ll love

Get all of my dip recipes here, and my hummus recipes here!

I hope you love this garlic white bean basil hummus recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Garlic White Bean Basil Hummus

garlic basil white bean hummus in a bowl

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Serves8

Delicious garlic basil white bean hummus made with flavorful garlic, zesty lemon juice, and fresh basil. This easy white bean hummus recipe is the perfect snack to pair with veggies, crackers, pita chips, and even to use as a spread or sauce!

Ingredients

  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 2 cloves garlic*, chopped
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 6 large basil leaves
  • 3 tablespoons olive oil, plus extra for drizzling on top
  • Water to thin, if necessary

Instructions

  • Make your hummus: add beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 3 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.

  • If the mixture appears to be too thick, add in a tablespoon of water at a time to thin it out. Add more salt and pepper to taste, as necessary. Drizzle the top with a tiny bit of olive oil. Serve with extra basil on top and pita chips.

Recipe Notes

*Looking for an extra boost of flavor? Feel free to roast a full head of garlic and add it to the hummus. See the blog post for roasting instructions.
See the full post for tips and tricks for making this hummus! The post also includes instructions for making your own pita chips from scratch.

Nutrition

Serving: 1serving (based on 8)Calories: 145calCarbohydrates: 18.4gProtein: 6.3gFat: 7gFiber: 5.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on November 12th, 2012, republished with new photos on April 9th, 2023, and republished on March 18th, 2024.


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