Ready for a new recipe? Let’s discover together how to make cannellini bean hummus without tahini! Over the years on the blog I have shared three hummus recipes and in all of them tahini was present — but not in this one. I wanted to differentiate this bean hummus from the version I posted a few months ago using borlotti beans, so here I am with this new recipe!
I excluded tahini from this preparation to let the delicacy of the cannellini beans shine, adding instead lots of spices like curry, cumin, coriander and sweet paprika. For an acidic note I added lemon juice, and instead of chives I chose parsley. A simple and quick hummus to prepare, since we use canned cannellini beans (or jarred, if you prefer), avoiding pan cooking and thus speeding up the preparation of this bean spread.
If you want to try the three hummus recipes, you can click the links below: they will take you directly to the recipe you choose to read. You’ll find: the chickpea hummus, Middle Eastern recipe; then the variation of chickpea hummus with roasted carrots and crostini, which I absolutely loved; and finally, as mentioned, borlotti bean hummus without cooking, which remains super creamy and indulgent!
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But now let’s move on to today’s recipe: creamy and fragrant cannellini bean hummus without tahini!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 112.42 (Kcal)
- Carbohydrates 12.73 (g) of which sugars 0.43 (g)
- Proteins 4.36 (g)
- Fat 5.41 (g) of which saturated 0.79 (g)of which unsaturated 0.41 (g)
- Fibers 3.65 (g)
- Sodium 241.16 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make a flavorful and creamy cannellini bean hummus
- 1 1/2 cups canned cannellini beans (do not over-drain)
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 pinch salt
- 1 pinch black pepper
- to taste curry
- to taste parsley
- to taste paprika
- to taste coriander
- to taste coriander
- to taste sesame seeds (for final decoration)
If you like, you can add a clove of garlic, as in the traditional chickpea hummus preparation.
Tools to prepare cannellini bean hummus without tahini
- 1 Chopper
- 1 Spoon
- 1 Bowl
- 1 Strainer
Steps for the easy and quick cannellini bean hummus recipe
I start today’s preparation by gathering the necessary ingredients and the tools and placing everything on the work surface. I take the jar of cannellini beans and, using a strainer, remove the preserving liquid. I pour the beans into the bowl of the chopper and begin adding the spices and the parsley.
I chose these spices: curry, paprika, cumin and coriander. For herbs I used dried parsley, which I always keep in the pantry. I add salt and black pepper. I pour in the extra virgin olive oil with a spoon and the two tablespoons of lemon juice, which give the bean hummus that touch of acidity that, in my opinion, works perfectly.
I run the chopper until everything becomes a creamy, dense mixture. If necessary, add a little water or oil if you want a looser cream. I pour the bean cream into a wide bowl, perfect for scooping the hummus with bread or tortillas.
I chose tortillas to accompany this hummus without tahini, to create even more contrast of flavor, saltiness and taste. I drizzle extra virgin olive oil, sprinkle some sesame seeds — used only as a final decoration, also to slightly recall chickpea hummus where sesame is more present — and finally dust with parsley.
I am finally ready to serve the cannellini bean hummus at the table. I can only wish you enjoy your meal and remind you that I’m waiting for you every day here on my cooking blog with many easy, quick and delicious recipes like this one!
You can store the bean hummus in a covered container in the refrigerator for a couple of days. It will remain creamy and fragrant like freshly made.
Tips and variations for the recipe:
Tips to obtain a creamy and flavorful cannellini bean hummus: I did not use tahini to prepare the bean cream, so to achieve the desired creaminess I added two tablespoons of extra virgin olive oil and I did not over-drain the cannellini beans from the jar liquid. This will keep them moist and help achieve a nice dense cream.
For the wow effect and thus a flavorful hummus, choose spices and herbs you know and like. Boost the flavor a little with your favorite spice: for example, I added a bit more curry because I really like it, balancing it with sweet paprika. I avoided overdoing it with cumin and coriander because they have persistent flavors that might not suit everyone.
Recipe variations: as you can easily imagine, variations are the easiest to apply. You can change the spices and herbs choosing the ones you prefer. I would recommend keeping the two tablespoons of lemon juice because, in my opinion, it contrasts nicely with the simplicity and pleasantness of the cannellini beans.
If you want, you can add tahini if you already have it in the pantry. I added sesame seeds only as a decoration, but if you want a more intense sesame flavor, add them into the chopper together with the other chosen spices.
