Chipotle White Bean Hummus

This might be my favorite hummus ever!! So good and so easy to make! I look forward to making this again and your other hummus recipes!!

— Hannah

Whether it’s this White Bean Hummus or Cilantro Jalapeño Hummus, we pretty much always have some type of hummus in the fridge and it’s usually a homemade version. It’s so quick and easy, there’s really no excuse not to make your own. Whip up a batch, over the weekend, to use throughout the week for snacks, sandwich spread and salad topping (instead of dressing).

With a few simple steps, get ready to make a delicious dip that’s creamy and smooth, loaded with so much flavor that your taste buds will thank you. You’ll love it because it’s made with real and healthy ingredients.

Why you should make this recipe

• So easy. This white bean hummus recipe only requires 4 basic pantry ingredients, plus a few spices, which you probably already have on hand. Just throw everything in the blender or food processor and you’re done!
• Incredibly tasty. Let’s not forget the obvious here. This hummus is the best because it’s really delicious, no bland flavors here.
• Versatile. We love this on sandwiches, wraps or as a dip for veggies, crackers and chips. It’s perfect with everything!
• Healthy. This is made with simple and clean ingredients. Cannellini beans are a great source of plant-based protein. And this is naturally gluten free and vegan.

Ingredients needed

This white bean hummus recipe is super easy to adapt to your spice level and you just need 10 minutes and a handful of pantry staples ingredients to make it. Here’s the lineup:

• White beans. The key ingredient in hummus is typically cooked or canned chickpeas (garbanzo beans). In this recipe, we’re mixing things up and using white beans in the form of cannellini beans or also referred to as white kidney beans. These are even more nutritious than chickpeas, with more protein and fiber per serving. They also have a smooth and creamy texture, which is perfect for making hummus.
• Chipotle peppers. Grab a can of chipotles in adobo (La Costeña® brand is my fave) in the international aisle of the grocery store.
• Fresh lemon juice. Freshly squeezed is best and will help to brighten up the flavor.
• Olive oil. You’ll want a good quality extra virgin olive oil.
• Water. A bit of water or reserved liquid from the canned beans is needed to reach the desired consistency when mixing ingredients.
• Seasonings. For plenty of warm, savory flavor, we’ll be adding a tsp each of garlic salt (or garlic cloves), cumin and paprika. And don’t forget the salt & pepper to bring out all of the flavors.

Note: Most hummus recipes call for tahini or tahini paste, but it’s not needed in this recipe because the addition of olive oil and chipotle peppers is a good substitute.

How to make this recipe

You’re just a few minutes away from delicious, healthy snacking. Here’s the simple method:

See the recipe card for the full, printable recipe.

1. Blend ingredients. First, add all of the ingredients to a food processor or blender. Then, pulse or blend to combine until the mixture is smooth, creamy and lump free.
2. Check consistency. If needed, add more water to make the hummus thinner. Add water until you have reached your desired consistency. I usually add about 1/4 cup reserved liquid from the canned beans. Process again until it’s just right. Also, taste for spice level and adjust spices as desired. You might want to add more salt or even another pepper.
3. Serve and enjoy. Finally, transfer this to a bowl and serve immediately with warm pita bread, pita chips and your favorite veggies for dipping! For presentation, you can top with 1/2 minced chipotle pepper, a drizzle of olive oil, and a sprinkle of paprika. Now dig in!

Expert tips

• Read your labels. Great northern beans and navy beans are not the same as the cannellini beans called for in this recipe and will have a bit of a different taste.
• More than likely, you will not use all of the canned chipotle peppers in this white bean dip. If you would like to save the leftover canned chipotle peppers, read this guide for how to freeze chipotle peppers in adobo sauce.
• Use quality ingredients. Since hummus only requires a few ingredients, use high-quality ingredients if possible, and only freshly squeezed lemon juice. This way you’ll end up with the smoothest, best tasting hummus.
• For smoother results, we have found that using a blender over a food processor works best.

Frequently asked questions

Storage recommendations

• Storing. White bean hummus is a great make-ahead dip. It keeps well in the refrigerator, in an airtight container, for up to five days.
• Freezing. Yes, you can even freeze hummus! It makes a healthy lunchbox treat. Simply spoon it into individual-sized storage containers and freeze. It will keep for up to six months in the freezer. It may separate slightly when thawed, but just give it a little stir and it will be fine. If you freeze a larger sized container, for best results, thaw it overnight in your fridge.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.