Fresh rosemary and thyme infuse this White Bean Hummus with delicious herby flavor. Serve it with raw veggies or pita chips for an easy and healthy snack. Make it ahead to have on hand!
I just love the flavor of fresh rosemary with white beans. The earthy flavor compliments the beans so well and makes them taste incredibly delicious.I normally make hummus with chickpeas (garbanzo beans), but I recently decided to try making a White Bean Hummus.
Let’s just say this didn’t last long the first time I made it. My husband loved it and so did I. I served mine with raw veggies, but pita chips would be great with it, too. I think I liked it best with slices of English cucumber, but the celery was pretty good as well.
If you would like less garlic flavor, just use 1 garlic clove instead of two. I make my White Bean Hummus without tahini. I know it is customary to use it in hummus, but I just don’t feel it’s absolutely necessary. Plus, it’s one less ingredient you have to buy.
Save this White Bean Hummus Recipe to your “Snacks” Pinterest board!
White Bean Hummus
This White Bean Hummus is infused with the herby flavors of fresh rosemary and thyme. It makes an easy and healthy snack.
- 1 (15.5 oz) can of cannellini beans
- 2 small cloves of garlic
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 2 tsp finely chopped fresh rosemary
- 1 tsp fresh thyme
- 1/2 tsp fine sea salt and black pepper to taste
Place all ingredients into the bowl of a food processor. Pulse until smooth and creamy. Transfer to a small bowl and serve with raw veggies or pita chips.
1.You can add an additional tablespoon of water if you'd like a thinner consistency.
2.For less garlic flavor, use 1 garlic clove instead of two.
Estimated Nutrition Facts: