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  • Writer's pictureMeagan Currell

white bean pesto hummus

I love making hummus with white beans instead of chickpeas because they’re softer and don’t have a thick skin like chickpeas so they blend really easily. Nutritionally white beans and chickpeas are very similar: both are good sources of protein and fiber with just slightly different micronutrient profiles.

I used a handheld immersion blender to make this dip which is super easy. Just throw in all the ingredients for the dip using the recipe below and blend.

Plate this white bean hummus dip with chopped veggies for the perfect snack, or add to salads/wraps/sandwiches to flavor meal!


1 can white kidney beans or cannellini beans

2 tbsp pesto (I like Trader Joe’s kale cashew pesto)

1 tbsp tahini

juice from 1/2 lemon

1/2 tsp minced garlic

pinch of sea salt

recipe (makes 6 servings)

1. open, drain, and rinse can of beans

2. add all ingredients to a blender

3. top with a little pesto and microgreens to garnish, and enjoy!

prep time: 20 mins

nutrition per serving: 110 calories, 6g protein, 9g carbohydrate, 5g fat, 2g fiber

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