Lemon and Herb Cannellini Bean Hummus

This Lemon and Herb Cannellini Bean Hummus features creamy beans with zesty lemon and fresh herbs. Perfect for a healthy dinner, it’s a light recipe that blends tangy flavors into a nutritious, versatile spread or dip with vibrant appeal.

Why You’ll Love This Recipe

This lemon and herb cannellini bean hummus is a nutritious, healthy dinner idea that transforms creamy beans into a zesty delight with fresh herbs and lemon, perfect for a light meal or dip. Easy to prepare and packed with protein, fiber, and vitamins, it’s a guilt-free indulgence. Versatile—pair with veggies or bread—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Rinse Beans: Removes excess sodium for better taste.
• Use Fresh Lemon: Enhances zesty flavor.
• Blend Smoothly: Ensures a creamy texture.
• Check Seasoning: Taste and tweak salt to preference.
• Chill if Desired: Serves well cold or at room temperature.
• Add Oil Gradually: Controls consistency.
• Use Fresh Herbs: Boosts flavor over dried.
• Avoid Overmixing: Prevents a gummy texture.
• Rest Before Serving: Allows flavors to meld.
• Adjust Tartness: Tweak lemon juice to taste.

Yield: 2 cups

Lemon and Herb Cannellini Bean Hummus

Print

Creamy lemon herb bean hummus, healthy dinner dip.

Prep Time 10 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• ¼ tsp black pepper
• ½ tsp cumin
• ½ tsp salt
• 1 can (15 oz) cannellini beans
• 1 clove garlic, minced
• 2 tbsp tahini
• 3 tbsp lemon juice
• 3 tbsp water

Instructions

1. Rinse the Beans: Drain and rinse cannellini beans, then set aside.
2. Prep the Ingredients: Mince garlic and chop parsley finely.
3. Combine Base: In a food processor, add beans, lemon juice, tahini, garlic, salt, black pepper, and cumin.
4. Add Oil: Pour in olive oil gradually while blending until smooth.
5. Adjust Consistency: Add water, 1 tablespoon at a time, until the hummus reaches your desired creaminess.
6. Add Herbs: Blend in chopped parsley until just mixed for a fresh burst.
7. Check Seasoning: Taste and adjust salt or lemon juice as needed.
8. Rest the Hummus: Let the mixture sit for 10 minutes to allow flavors to meld.
9. Transfer and Smooth: Spoon into a serving bowl and smooth the top with a spatula.
10. Serve and Enjoy: Serve with veggies or pita at room temperature or chilled, and savor the zesty, herby goodness!

Notes

• Rinse beans to remove sodium; use fresh lemon for zest.
• Blend smoothly for creaminess; add oil gradually for texture.
• Store leftovers promptly to maintain freshness; serve cold to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 458Total Fat 36gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 29gCholesterol 0mgSodium 1034mgCarbohydrates 33gFiber 7gSugar 11gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Cannellini Beans (1 can, 15 oz): Drained and rinsed for creaminess.
• Lemon Juice (3 tbsp): Fresh for zesty kick.
• Olive Oil (¼ cup): Extra virgin for richness.
• Tahini (2 tbsp): For nutty depth.
• Garlic (1 clove): Minced for aromatic flavor.
• Parsley (¼ cup): Chopped fresh for brightness.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Cumin (½ tsp): Ground for earthy warmth.
• Water (2-3 tbsp): As needed for blending.

Variations and Substitutions

• Bean Swap: Use chickpeas or great northern beans.
• Citrus Swap: Replace lemon with lime juice.
• Oil Swap: Use avocado oil or omit.
• Tahini Swap: Use almond butter for variety.
• Herb Swap: Use cilantro or dill instead of parsley.
• Spice Swap: Add paprika or cayenne.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on beans.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week; serve cold.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Serve chilled; avoid microwaving.

Dish Gallery

Please share this Lemon and Herb Cannellini Bean Hummus with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Herbed Cannellini Bean and Quinoa Salad