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Recipe courtesy of Yaara Amberg

Cannellini Bean Hummus

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 6 to 8 servings
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One 15-ounce can cannellini beans, rinsed and drained

Juice of 1 lemon

1 to 2 cloves garlic, peeled and smashed

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

Small handful of fresh basil leaves, chiffonade, optional


  1. Combine the beans, lemon juice, garlic and a pinch of salt in a food processor and pulse until coarsely chopped. Add the oil and puree until smooth, about 30 seconds. Transfer the hummus to a bowl. Drizzle with some olive oil and sprinkle with the basil if using.