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white bean hummus on a black plate

Silky Smooth White Bean Hummus, Meditteranean Style

The creamiest hummus made from white beans, with delicious Mediterranean toppings! Use a food processor to puree the beans, olive oil, tahini, and lemon juice. Top with fresh herbs and pine nuts.
4.57 from 16 votes
Prep Time :10 minutes
Refrigeration Time :1 hour
Total Time :10 minutes
Yield: 6
Author: Amanda Paa



  • 1 clove garlic chopped
  • 1 14.5 ounce can white beans, drained, and liquid reserved
  • 1/4 cup well stirred tahini
  • 1/4 cup extra virgin olive oil
  • 2 1/2 tablespoons water
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • 2 tablespoons minced fresh parsley
  • 1 1/2 tablespoons toasted pine nuts
  • 2 teaspoons za'atar spice
  • a few marinated artichokes, lightly chopped


  • Place the garlic, beans, tahini, and olive oil in a food processor. Blend and processor for 20 seconds, stop to scrape sides, then blend for 20 more seconds.
  • Add water, lemon juice, salt, and black pepper. Puree for two minutes, just keep it buzzing, to create the really really smooth texture.
  • Refrigerate for at least 30 minutes, preferably an hour, to thicken. Spoon into bowl and top with parsley, pine nuts, za'atar, and artichokes. Serve.


Can be made 3 days ahead, just save the toppings for right before serving.