Roasted Garlic White Bean Hummus

This roasted garlic white bean hummus is vegan, gluten free and full of flavor!

Roasted Garlic White Bean Hummus ~ Savory Simple ~ #recipeRoasted Garlic White Bean Hummus

For years I thought I disliked hummus. I found it boring and often bland with a flavor that did absolutely nothing for me. The problem? I wasn’t making it myself. When I finally tasted homemade hummus I was sold instantly. I’m sure there will be many who disagree with me but I have yet to find a store bought version that tastes good to me. Trust me, I’ve tried all the brands that people seem to go crazy for. Blech. Homemade hummus is one of the easiest things to make. There is no good reason not to make it from scratch!

Roasted Garlic White Bean Hummus ~ Savory Simple ~ #recipe

Beans. Garlic. Tahini. Lemon Juice. Olive oil. Salt and pepper. You might already have all of these items in your kitchen and if not, they’re cheap and easy to find at the local grocery store. I can pretty much guarantee that making it from scratch is cheaper than buying it pre-made. You basically put everything in a food processor, puree the hell out of it and it’s done. There is no excuse! You can even make it in a blender if you don’t have a food processor. If you think you don’t like hummus, give this a try. I wasted years of precious hummus eating time. Life is short!

For this recipe I’m using white beans instead of the standard garbanzos. Honestly I almost always use white beans now because I love the smooth texture. You can make smooth chickpea hummus by peeling the skins off each individual bean but I tried that once and nope. Not doing it again. White bean hummus is all I need. Most hummus recipes have one or two cloves of raw garlic but I prefer roasted garlic when I have the time. It’s milder and slightly sweeter. You can use a lot more of it. The last time I made this hummus I believe I used the entire head of garlic. Warning: roasting takes away much of the bite but you might not be kissable for a few hours if you use too much. I recommend roasting the entire head and adding 1 tablespoon at a time until you’re happy with the flavor. Or do as I did and make sure to feed a whole lot of it to your significant other while enjoying it.

Roasted Garlic White Bean Hummus ~ Savory Simple ~ #recipe


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Roasted Garlic White Bean Hummus

5 from 2 votes
This roasted garlic white bean hummus is vegan, gluten free and full of flavor!
Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 32 1 tbsp servings
Calories 51
Author Jennifer Farley


  • 1 whole bulb garlic
  • 1 tablespoon extra virgin olive oil
  • 1 14.5 ounce can cannellini beans
  • ½ cup tahini
  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup water
  • Kosher salt and ground black pepper to taste


  • Preheat the oven to 400 degrees F. Slice off the top of the garlic head so that a small amount of each clove shows through. Place the garlic in a small ramekin and drizzle 1 tablespoon of olive oil on top. Sprinkle with a bit of salt. Cover the ramekin with foil and roast the garlic for 30 minutes. Set aside to cool. Once the head is cool enough to handle, squeeze the roasted garlic cloves into a small bowl and smash with a spoon to make a paste.
  • In a food processor, puree the beans, tahini, olive oil, lemon and water. Season with salt and pepper to taste. Add 1 tablespoon or more of the garlic puree and process until smooth.


You can use as much or as little of the garlic as you prefer. Roasted garlic is much milder than regular garlic but can still pack a punch! I recommend adding 1 tablespoon at a time until the desired flavor is reached.


Calories: 51kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Sodium: 30mg | Potassium: 17mg | Vitamin A: 0.1% | Vitamin C: 0.2% | Calcium: 1.4% | Iron: 2.6%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • I make hummus constantly, and throw in whatever is lying around sometimes, like roasted eggplant or peppers and on occasion white beans, but always with the chickpeas. I never tried them alone, but I bet roasted garlic makes a huge difference! I had the same thing with store bought until my brother made it for me. Wow, completely different! I have to try it with roasted garlic in my next batch.

    • It makes a huge difference! Give it a try. If you’ve never made it from scratch I recommend just trying it with a raw clove of garlic before going through the process of roasting. You can see how different regular hummus is from the crap at the grocery store!

  • Really beautiful photography (as per usual). I really love the combination of white beans and roasted garlic. This looks like the perfect ratio. I’ve made something similar, but instead of tahini I used parmesan and rosemary. I don’t think you’ll be disappointed if you try that combo as well.

  • This is delicious! You have great recipes and I love your blog. I echo the suggestion for parmesan and rosemary ( fresh) with the white beans. Very yummy. Also, if you add water to hummus, I learned the hard way to make sure it is room temp, not cold. Cold water can thicken your olive oil, and you end up thinking you need more water or oil to compensate. The exact amounts of water and oil sometimes vary a little bit depending on how much juice your lemon gives you, the brand of beans you use, how big your garlic is…

    I took a Lebanese cooking class once and the instructor used soaked, cooked, dried beans instead of canned, and a mortar and pestle instead of a food processor for her hummus. It did take more time, but the flavor and taste were significantly improved over food processing. Plus, the skins of the beans would often separate during cooking, making it easier to control the consistency, and dried beans are cheaper than canned. But if you prefer your hummus completely smooth, she said you can remove the skins from the beans by laying them between two dish towels and gently rolling them around. I haven’t tried that (I like mine chunky), but it might be worth a try?

  • Isn’t it wonderful the way garlic, if enjoyed by two people, is not at all offensive! *Love* garlic. I actually like store bought hummus – but I usually by the version that’s so heavy on the garlic that it cancels out all other flavours. Can’t wait to try this homemade recipe! Good call on the white beans – there is nothing worse than a garbanzo bean skin that’s stuck to the back of your throat. :P

  • I LOVE this hummus! All that garlic takes it just over the top! Beautiful.
    I’m with you – homemade all the way. I don’t like any of the store brands, either.

  • Roasting the garlic is such a great idea. This looks so great. And I can’t imagine peeling the skin off of every chickpea – yeah I don’t think so!

  • This looks delicious! I have to agree with you on store-bought hummus — I have tried dozens of kind, including super-expensive locally made ones, and there’s nothing that quite tastes like homemade.

  • White beans make such beautiful hummus & yours is stunning! And why on earth people still buy hummus is baffling. It’s the easiest and cheapest thing ever to make at home :) The same thing with homemade peanut butter for eating (not for baking with, that’s another story) but it’s so easy and the taste of homemade trumps all!

  • I only developed a taste for hummus in college. Now it’s turned into an addiction. I eat it daily! And this garlic hummus looks so very creamy. I loved that you used white beans instead of the traditional garbanzos. Thank you for sharing. I hope this week is full of good things…much laughter…and delicious food!

  • Love this with the roasted garlic! and I agree with the white bean switcharoo- I prefer it to chickpeas in hummus. Though I’ll add white beans to just about anything :)

  • Not only this hummus sounds super delicious (with roasted garlic!!!!!), your photos are truly beautiful and making me wan this even more!!!

  • Hi Jen, your recipe sounds delicious. I only started making hummus a few weeks ago using chickpeas.and raw garlic, I am definatley going to try your version. I use a drizzle of sesame oil instead of tahini to get the sesame taste because tahini is so expensive in New Zealand. It also tastes wonderful with 1/2 to 1 teaspoon of ground cumin added to it.

  • I made white bean hummus over the weekend. It’s so much better when you make it yourself. Your version looks yummy. I love that you roasted your garlic.

  • I was just thinking the same thing, I really like the texture of your hummus! Some hummus can have a pasty texture, which I am not a fan of. I love making hummus, it is so delicious! Your recipe looks wonderful! Hugs, Terra

  • My secret ingredient in my homemade hummus is Tabasco sauce. A couple of dashes totally changes the flavor! My friends had the same issue–didn’t like hummus, until they tried mine. And they LOVE it!

  • Love the use of white beans in this! I just discovered the joys of using white beans in dips – it’s amazing! I can’t believe how much I’ve been missing out all these years.

  • Peeling an acorn squash is bad enough, Jen, I can’t fathom peeling chick peas. Oy!

    This hummus looks delicious–I loved a white bean and rosemary dip at Whole Foods many years ago, and I bet the addition of a bit of rosemary would make a similar taste that I’m remembering.


  • I’ve always been averse to white beans (because I’m anti-beans in general) but if you’re telling me that it’s the trick to that super smooth dip then I’m sold. Sorry, garbanzos, WHITE BEANS FTW! Probably going to make this this weekend…

  • I am on an alkaline diet, and white beans are alkalizing where chickpeas are mildly acidic according to the theory. This is the perfect swap to live more alkaline. I just tried it and it turned out great :)

  • Made this this afternoon. So much better than any store bought! I cut the Olive oil down to two Tablespoons. The white beans give the hummus a very nice texture different from chickpeas, creamier. I love garlic anything so I knew I had to make this!

  • Coincidence, I just made this today with Cannelini Beans because I was out of Garbanzos. It is delicious, but I like the idea of roasting the garlic as I love the mild nutty taste of roasted garlic. By the way, when I make Hummus with Garbanzos, I always peel them first. I know it sounds intensive, not to mention compulsive, but it makes a significant difference in the consistency and it only takes 15 minutes to peel enough beans for hummus. Another thing, I have been buying dried beans and cooking them because of the health risks from using canned products.