Lemony Hummus

Lemony White Bean Hummus

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This lemony white bean hummus will bowl you over! It is super delicious and a wonderful alternative to the more traditional chickpea version. This creamy savory treat is bursting with protein, minerals and fiber...


  • 1 (15-ounce) can of cannellini beans, drained and rinsed
  • ¼ cup tahini
  • ½ teaspoon cumin
  • 1 lemon, juiced and zested
  • Sea salt to taste
  • 2 teaspoons olive oil for drizzling
  • ¼ teaspoon Aleppo pepper flakes (optional)
  • Chopped parsley or cilantro for garnish

Nutrition Facts


158 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g


18 g


1 g


5 g


7 g


217 mg


  1. In the bowl of a food processor, place the cannellini beans, tahini, cumin, lemon juice, and zest. Puree the beans until smooth. Season with salt to taste.
  2. Heap onto a plate and spread out with a knife. Drizzle with olive oil and sprinkle with the Aleppo pepper if using and the parsley, Serve with a selection of veggie sticks or homemade Whole Wheat Pita Chips.

Chef Tips

If you can’t find Aleppo pepper, sprinkle with regular red pepper flakes

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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