White Bean Hummus

Tomorrow is the Spring potluck at work and I volunteered to make yummy treats — of course! A potluck at work is a great opportunity to try something new (and blog about it). Normally I would make a dessert because dessert is my favorite food group. This time I chose white bean hummus because I know I love it (Trader Joe’s has a few excellent varieties) but also because I had Cannellini beans in the fridge that I needed to use (as well as a recipe on the back of the package).


  • 1 c. dry Cannellini beans
  • ¼ c. Extra Virgin Olive Oil
  • 2 T. lemon juice
  • 1 clove garlic, minced (optional)
  • 1 tsp. Thyme
  • 1 tsp. Rosemary
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • additional olive oil drizzle as garnish


  1. Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add 6 cups of water and bring to a boil.
  2. Reduce heat and simmer about one or two hours. (Check at one; I’ve found it takes at least an hour and half. Drain and rinse beans with cold water.
  3. Add all ingredients to a food processor, nutribullet or blender. Process or blend until smooth. Drizzle with olive oil before serving.

You really need to blend the heck out of this if you’re using a small food processor (like I was). I (accidentally) omitted the garlic and am severely disappointed that I did. This dip has a great taste but the garlic would make it that much more extra special (if you’re a garlic-lover like me).

Enjoy with veggies, crackers, pita or bread.

Recipe rating: 

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