Cannellini bean hummus, a very simple sauce that is prepared in a few minutes, without cooking and with only plant-based ingredients. Like the classic chickpea hummus, it is made by blending legumes with garlic, herbs, extra virgin olive oil, and tahini… an excellent accompaniment cream to spread on crostini or flatbreads, perfect for an aperitif and as an appetizer with cold cuts or vegetables. Try this recipe, it’s easy, quick, and very tasty!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking Required
- Seasonality: All Seasons
- Energy 78.32 (Kcal)
- Carbohydrates 9.61 (g) of which sugars 0.26 (g)
- Proteins 3.47 (g)
- Fat 3.24 (g) of which saturated 0.48 (g)of which unsaturated 1.04 (g)
- Fibers 2.70 (g)
- Sodium 182.66 (mg)
Indicative values for a portion of 50 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
- 8 oz canned cannellini beans (drained)
- 1 clove garlic
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 pinch sweet paprika (to taste)
- parsley
- extra virgin olive oil
- salt
- pepper
- lemon thyme (to taste)
Tools
- Mixer
- Bowl
- Strainer
Preparation
Drain the cannellini from their liquid and rinse them well under running water.
Place them in a mixer along with a clove of garlic and a sprig of parsley (1).
Blend for a few seconds, then add the tahini, a scant tablespoon of lemon juice, and a generous drizzle of olive oil.
Continue blending until you get a smooth cream (2). You can leave it chunkier or smoother, according to your taste.
Transfer the mixture into a bowl, adjust with salt and pepper and mix. If desired, add a pinch of sweet paprika and some leaves of lemon thyme.
The cannellini bean hummus is ready, before serving it, pour another drizzle of oil on top.
If you prepare it a few hours in advance, store it in the refrigerator, in a well-sealed container.
Tips and Notes
You can replace the parsley with a small sprig of rosemary.
Adjust the amount of tahini to your taste. If you don’t have it or don’t like it, you can omit it; you won’t have hummus but a simple bean cream.
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