White Bean Hummus with Garlic

Ginny McMeans

Ginny McMeans

Published:

February 23, 2020

Last Modified:

May 9, 2024

White Bean Hummus without tahini has the right balance of beans and garlic for a delicious flavor. A vegan hummus recipe that’s easy to make, healthy, and inviting when served with various vegetables and chips.

A bowl of white bean hummus with colorful veggies all around for dipping.

Have you ever whipped up a creamy white bean dip with garbanzo beans? Well, that’s just what I did for this white bean hummus recipe.

You should, too! It is one easy and healthy snack and is perfect for movie nights, game days, parties, or just anytime get-togethers.

Okay, I’ll admit Game Day is an excuse for me to throw a party. I am lucky we had the annual football parties at our house with tag football. It was fun!

We didn’t have hummus in those days. Mom’s go-to was refried bean dip and some sort of onion dip to go with salty potato chips.

Our crudities were spread out on a tray, but we just ate those fresh, along with olives of all colors.

I can remember dishes of nuts, too. Yeah, mom was cool!

Overhead photo of a bowlful of dip surrounded by cut up vegetables and chips.

Chickpea recipes

  • We love chickpeas around our house and here are a few of our favorite recipes.
  • Healthy Chickpeas and Red Lentils are simple, hearty and comforting
  • This Vegan Meatloaf doesn’t need any sauce it is so flavorful but go ahead and use your favorite gravy or sauce if you’d like.
Ingredients along with chickpeas on top in a food processor before being processed.

 Hummus has become the new ‘most popular’ at parties, and you won’t be sorry serving up this quick and healthy dip.

Forget about buying the hummus containers at the stores. You can whip this up in no time, and all you need is a couple of basic ingredients.

But this is so fresh and so much healthier than anything you can get from a store. And you don’t need to worry about unnatural preservatives.

Overhead view of garlic hummus ingredients in individual bowls with a food processor behind.

White Bean Hummus ingredients

  • Garlic – is used fresh and blends perfectly for a great flavor kick.
  • Garbanzo beans – also lovingly known as chickpeas adds a lot of protein besides taste.
  • Lemon – freshly squeezed lemon juice compliments the creamy white beans.
  • Coconut oil – is added to get that extra creamy texture. A reader told me they swapped for extra virgin olive oil and it turned out but I feel coconut oil is a much better fit.
  • Salt and pepper – are the seasoning masters.
Food processor is filled with creamy chickpeas, garlic and more for a great dip.

Making hummus without tahini

  • Place the skinned garlic cloves in a food processor.
  • Chop up cloves in the food processor.
  • Add all of the other ingredients and process to a smooth dip.
  • If you are cutting down on oil you and you want to thin the dip a bit – you can add a tablespoon or two of water.

 
You may be wondering, how long does hummus last? You can make it about 4 days ahead of time to preprepare for a get-together but if you have any leftover freezing is an option.

Can you freeze hummus

  • Yes, so easily!
  • IF FREEZING:
  • Package in rigid sided containers as defined in my article Preparing Food for the Freezer
  • TO PREPARE AFTER FREEZING:
  • Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
  • Stir before serving with crackers and/or veggies.
Holding a sliced cucumber with hummus on the tip.

IF FREEZING:

Package in rigid sided containers as defined in my article Preparing Food for the Freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Stir before serving with crackers and/or veggies.

Tilted bowl of white bean hummus with sliced veggies in front.

Garlicky White Bean Hummus

Ginny McMeans
5 from 6 votes
Garlicky White Bean Hummus has just the right balance of garlic to enhance the flavor.
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 Ounces

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Ingredients
  

  • 1 head garlic, cleaned
  • 30 ounces garbanzo beans, two 15 ounce cans, drained
  • 4 tablespoons lemon, – freshly squeezed
  • 2 tablespoons coconut oil, make sure it’s melted (liquid)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the skinned garlic cloves in a food processor and chop them.
  • Add all of the other ingredients and process to a smooth dip.
  • If you are cutting down on oil you and you want to thin the dip a bit – you can add a tablespoon or two of water.

Notes

Feel free to a little extra lemon juice according to your taste preference.
 

Nutrition

Serving:2ounces, Calories:69kcal, Carbohydrates:10g, Protein:3g, Fat:2g, Saturated Fat:1g, Sodium:99mg, Potassium:106mg, Fiber:2g, Sugar:1g, Vitamin A:10IU, Vitamin C:1.8mg, Calcium:18mg, Iron:1mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals.

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