Homemade Hummus – White Bean or Classic Chickpea

Hummus, whether made with chickpeas or white kidney beans, is an incredibly easy, tasty and nutritious snack you can whip up at home in no time at all. The white kidney bean version is great if anyone has a chickpea allergy or if you don’t have any chickpeas in the house. The chickpea hummus is a classic hummus recipe. Both are delicious!

bean hummus

Sometimes we like plain creamy hummus, but often I toss in some cilantro or parsley for extra flavor and color.

hummus with greens

Here are our white bean chickpea hummus recipes.  We like it with pita bread, homemade pita crisps or veggies.

hummus
Print Recipe
5 from 2 votes

Homemade White Bean Hummus

Prep : 5 mins
Total Time: 5 mins

Ingredients

  • 1 can 19 oz/540 mL white kidney beans (cannellini beans)
  • 2 Tbsp lemon juice half a lemon
  • 1 Tbsp canola oil
  • 2 Tbsp tahini
  • 2 cloves garlic
  • 1/2 tsp cumin powder
  • 1/2 tsp ground coriander powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper or cayenne pepper
  • 1/4 cup chopped fresh cilantro/parsley optional

Instructions

  • Drain and rinse white beans.
  • Add white beans, lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Puree until smooth, stopping to scrape down sides several times.
  • Taste and adjust seasoning.
  • Add 1 to 2 Tbsp of water if consistency is too thick.
  • If you like a pure creamy hummus stop here.
  • If you like a little green in your hummus, mix in chopped cilantro or parsley.
  • Scrape into serving bowl.
  • Serve with veggies, pita crisps or soft pita bread wedges. Also makes a great spread on sandwiches.
  • Store any extras in refrigerator for 2 days or in freezer for longer.

Notes

If your hummus is too thick add a little water until you reach your preferred consistency.
Can be frozen. Yield 1 3/4 cups
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Print Recipe
5 from 3 votes

Classic Chickpea Hummus

A classic chickpea hummus with tahini. A delicious vegan dip for veggies, crackers or pita wedges. Also makes a great sandwich spread.
Prep : 15 mins

Ingredients

  • 1 can 19 oz/540 mL chickpeas
  • 2 Tbsp lemon juice half a lemon
  • 1 Tbsp canola oil
  • 2 Tbsp tahini
  • 2 cloves garlic
  • 1/2 tsp cumin powder
  • 1/2 tsp ground coriander powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper or cayenne pepper
  • 1 tsp paprika optional
  • 1/4 cup chopped fresh cilantro/parsley optional

Instructions

  • Drain and rinse chickpeas well. Remove any lose skins. If you want extra smooth hummus, roll chickpeas in tea towel and gently rub to loosen more skins. The more skins you remove, the smoother the final hummus.
  • Add chickpeas, lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Puree until smooth, stopping to scrape down sides several times.
  • Taste and adjust seasoning.
  • Add 1 to 3 Tbsp of water to reach desired consistency.
  • Puree an extra minute to ensure extra smooth and creamy hummus. Then, when you think you're done, puree it another minute for good measure.
  • Scrape into serving bowl.
  • To garnish sprinkle with paprika and chopped greens.
  • Serve with veggies, crackers or soft pita bread wedges. Also makes a great spread on sandwiches.
  • Store extras in refrigerator for 2 days or in freezer for longer.
  • Makes: 1 ¾ cups

Notes

Extra hummus can be frozen, just seal well and enjoy within 6 months. We take frozen hummus on hiking trips - pack frozen hummus in morning and enjoy hummus and veggies at lunch!
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What’s your favorite way to eat hummus – as a spread on wraps or sandwiches, as a dip for veggies or as a dip for crackers or pita?

classic chickpea hummus

Taking Hummus on Picnics or Hiking Trips

Hummus is a perfect nutritious, high energy lunch or snack for days spent outdoors. It’s one of my favorite trail foods. Depending on the weather and how long I’m on the trail, I will bring a container of fresh, frozen or dehydrated hummus.

Fresh – On a nice cool day or if we’re bringing a cooler, I just take fresh made hummus in a container to go. Pack some pita bread and veggies and you’ve got yourself the perfect lunch or snack.

Frozen – On slightly longer or hotter trips where there is no cooler, I will freeze a portion in a ziploc freezer bag the night before we go. I put the frozen bag in our backpack along with our favorite dippers. By the time morning snack or lunch rolls around, it’s thawed and ready for eating.

Dehydrated – On extended backcountry trips I like to dehydrate it, grind it into powder form and take it with me. It re-hydrates beautifully and is such a welcome treat. Just a note – fats and oils don’t dehydrate well at all. They will make things feel oily and will go rancid fairly quickly. When I make hummus for dehydrating, I skip the oil in the recipes above. If I happen to carry oil with me, I can add it once I rehydrate it at camp, but I often don’t bother and still find it super delicious. NOTE: I do not recommend dehydrating the store bought versions – it is WAY too oily.

hummus on the trail

 

Now you tell me, how and where do you like to eat your hummus?

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2 Comments

  1. Spicy Dark Red Kidney Bean Hummus

    1 garlic clove
    2 Tablespoons fresh lemon juice
    1 Tablespoons tahini (roasted sesame seed paste)
    1 Teaspoon ground cumin
    1/4 Teaspoon salt
    1 (15 oz.) can dark red kidney beans, rinsed and drained
    1 small jalapeno pepper, chopped (about 2 teaspoons) -less if you don’t want it too spicy
    Dash of crushed red pepper
    2 Teaspoons extra-virgin olive oil
    Dash of ground red pepper

    Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, dark red kidney beans, jalapeno pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.
    optional: parsley, peppers, lemon basil, etc

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