White Bean Tuscan Hummus

White Bean Tuscan Hummus – Under 15 Minutes!

White Bean Tuscan Hummus is made with a few simple ingredients. Dip pita or veggies in it, or dress it up with some fun toppings!

White Bean Tuscan Hummus

I’m back with another bean recipe. I absolutely love beans, I especially love how easy it is to get creative with different flavors and cooking methods. And while I love traditional hummus, I really enjoy this white bean hummus. It has a lot of the same ingredients as classic hummus, but this white bean hummus is made without tahini, which is great if you have a sesame allergy.

You can also add in some other ingredients if you want. I love loading up this hummus with some marinated artichoke hearts and olives, or some roasted red peppers. But my favorite way to eat it is how you see in the picture with the oven-dried tomatoes and basil oil. Pick your favorite, the options are endless! This hummus is so good with sourdough, but it is also amazing with veggies and pita.

If you like hummus, then you’ll love this White Bean Tuscan Hummus (and my other legume recipes)! What are some of your favorite hummus toppings? I’d love to hear in the comments!

Ingredients for White Bean Hummus

  • Dippers: Sourdough bread is my favorite for this hummus, but there are a lot of good options here. Both pita and naan taste great with this non-traditional hummus recipe. And if you don’t want to eat a bunch of bread, vegetables like zuchini, carrots, and bell peppers are great with this dip.
  • White beans: Cannellini beans are the white beans I use in this recipe. In my tests Cannellini beans gave the best taste and texture.
  • Garlic: Garlic adds a ton of flavor to this hummus. There is no need to chop it up ahead of time, your food processor will take care of it.
  • Extra virgin olive oil: Using rich and fruity extra virgin olive oil adds more flavor to the hummus.
  • Lemon juice: Blended beans can taste pretty flat on their own, adding an acid is critical to making this hummus bright and tasty.
  • White pepper: Using white pepper instead of black pepper is mostly just for looks. There are some flavor differences, but don’t make special trip. If you don’t mind a few more black flecks, just use black pepper if you already have it.
  • Celery seed: Celery seed is very aromatic and adds a punch of flavor to the hummus. It’s okay to omit it if you don’t want to buy a special ingredient, just make sure to taste the hummus at the end, you may want to add more salt and pepper.
  • Sea salt: I almost always recommend salting to taste, as everyone has a different preference. Hummus is super easy to salt to taste because it’s ready to eat when you add the salt. I use about 1/2 teaspoon, but give it a bite and adjust to your preference.

How to make White Bean Hummus

  1. I love to eat this hummus with Oven-Dried Tomatoes and Basil Oil.
  2. Use a food processor to mix together the cannellini beans, garlic, extra virgin olive oil, lemon juice, white pepper, celery seed, and coarse salt.
  3. Prep your dippers. I like using crusty bread that I put under the broiler for a couple minutes.

Tips for a delicious White Bean Tuscan Hummus

  • Refridgerate before serving. Olive oil will thicken in the fridge, giving this a more standard hummus texture.
  • Get a good food processor. Before I upgraded my food processor, I struggled to get my hummus creamy without having to thin it with a lot of oil. A good food processor solves that problem.
  • Try new toppings! This tasty hummus has a different flavor profile than traditional chickpea hummus. You may like different dippers and toppings with it.

Variations for White Bean Hummus

  • Make it spicy! For a spicy flavor profile, try adding 1-2 teaspoons of Harissa. This will give it a nice spicy flavor, but not too much.
  • Make it sweet! Drizzle your hummus topped sourdough with balsamic drizzle for a sweet and tangy addition.
  • Add roasted garlic. Roasted garlic is a delicious change from the typical raw garlic. Roasting the garlic makes it more mellow and tames the spice.
  • Add roasted red peppers. These will add a smoky flavor and hearty texture.
  • Sprinkle with a little curry powder. Pick your favorite curry powder to add some savory flavor.
  • Top with herbs! Add some of your favorite herbs, basil and thyme work wonderfully.

More delicious appetizers!

Yield: 2 cups of hummus

White Bean Tuscan Hummus

White Bean Tuscan Hummus

This delicious white bean hummus is made without tahini. I love it with crusty bread, oven-dried tomatoes, and basil oil.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 8 slices of sourdough bread
  • 1 can cannellini beans, drained
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 4 T lemon juice
  • 1/2 t freshly ground white pepper
  • 1/4 t celery seed
  • Coarse sea salt, to taste


  1. Tomatoes: Prepare Oven-Dried Tomatoes according to the recipe (optional)
  2. Basil oil: Prepare Basil Oil according to the recipe (optional)
  3. Heat the oven: Preheat the oven broiler.
  4. Mix it all up: Add 1 can of drained cannellini beans, 2 of cloves garlic, 1/4 cup of extra virgin olive oil, 4 T lemon juice, 1/2 t freshly ground white pepper, and 1/4 t celery seed to a food processor. Process until smooth. Add coarse salt to taste, I used about 1/2 t.
  5. Toast the bread: Lay slices of sourdough bread on a baking sheet and place under the broiler until golden brown, about 1-2 minutes.
  6. To server: Spread bread with hummus, top with tomatoes, and drizzle with basil oil.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 595Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1282mgCarbohydrates: 91gFiber: 8gSugar: 6gProtein: 22g

Nutrition information isn’t always accurate.

Did you make this recipe?

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One Comment

  1. It’s very lemony. I think I’m going to use mine as a dressing for a salad loaded with fresh and roasted veggies. I thought I would just eat it like hummus with fresh cut veggies, but it was too lemony and so I thought it would be better as a dressing. I can’t wait to eat it on my salad tonight.

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