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Cannellini Bean Hummus

A quick and easy hummus without chickpeas! Try this vegan and gluten free hummus

Hello and happy Sunday from grey and rainy Toronto. Just got home from teaching to a screen and 40ish people in their living rooms. Man these are certainly weird times. I am about to have a meeting with my sponsor via Zoom as well. Thank god for all the FaceTime. Can you imagine if we didn’t have this capability? 

Anyhoo, today is going to be a great day full of delicious things like this here hummus. Grab some beans and let’s goooooo.

Cannellini Bean Hummus

Teri-Ann Carty
A quick and easy hummus without chickpeas! Try this vegan and gluten free dip today
Prep Time 10 minutes
Course Dips & Spreads, Sharable & Snacks, Side Dish, Snack


  • blender


  • 2 cups cooked cannellini beans
  • 5 tbsp tahini
  • 3 small cloves garlic
  • 7 tbsp olive oil
  • juice from a whole lemon
  • ¼ tsp cumin
  • 1 tsp salt
  • cracked pepper to taste
  • ½ cup warm water (divided)


  • Add all ingredients to a food processor except the water and start mixing then add a 1/4 cup of the water.
  • Keep mixing, stopping and scraping down the sides of the bowl as necessary. Taste and adjust for salt, lemon, and pepper.
  • Add more water if the texture is too dry. A little extra water won’t hurt but too little will make for a gummy hummus.
  • Once you’ve got a creamy texture, scrape from the food processor bowl and serve with a generous pour of olive oil and a sprinkle of paprika.
Keyword beans, dairy free, gluten free, hummus, nut free, sugar free, vegan

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