White Bean & Chickpea Hummus

Don’t ever reach for another tub of commercially made hummus in the deli case, yuck! I have served this to everyone from kids to wine snobs and they have all licked the bowl. The addition on the white beans gives a lovely smoothness to the dip that you just can’t get with only chickpeas. This hummus is also made without tahini paste, that is because I don’t like tahini. If you like tahini and have it in the house I guess you could add a tablespoon or so of it. My white bean hummus makes a great dip for veggies or spread for wraps and sandwiches.  Plus hummus will stand up nicely for school/work/picnic lunches.

White Bean and Chickpea Hummus


  • 1 can garbanzo beans/chickpeas
  • 1 can white beans
  • 1-½ cups olive oil
  • Juice of 1-2 lemons and zest of one
  • 1-2 teaspoons cumin
  • 2 cloves garlic
  • Cilantro
  • Dash hot sauce I like Chalua garlic hot sauce
  • Salt and Pepper


  1. Rinse and drain the beans (reserve 2 tablespoons of the liquid from the chickpeas). Put all the beans in the food processor with the juice from the lemons, the lemon zest, and the 2 tablespoons of liquid from the can. Turn on the machine and grate the 2 cloves of garlic into the running food processor, add the cumin, hot sauce, fresh black pepper and about 2 teaspoons of salt.
  2. Leaving the machine on drizzle in about 1/2 cup of the olive oil slowly, you may need to add more oil or lemon juice if the dip is too tight, I like almost a full cup of oil making the dip light and smooth. Once the dip has reached the right consistence remove from the processor and mix in 1-3 tablespoon fresh diced cilantro. Taste and adjust salt and spices as needed. Serve with veggies and pita chips or spread on a sandwich or wrap.
  3. For more spice increase the hot sauce or fresh garlic, if it needs more lemon flavor add more cumin and lemon zest. Don’t be afraid to add more salt if its bland, the amount of salt you need will vary based on the brand of beans you use.

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