White Bean Hummus

Enjoy this Mediterranean dip with pita chips.

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by Unsplash/Kyle Brinker
Use white beans as the base to this creamy hummus.


  • 2 1/2 cups cooked white kidney beans
  • 1/4 cup extra-virgin olive oil
  • 1 small clove garlic
  • Pinch of salt, plus extra as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra as needed
  • 1 teaspoon ground cumin, plus extra for garnish
  • 1/4 teaspoon ground ginger
  • Crackers, for serving


  • Place the beans, olive oil, garlic, salt, pepper, cumin, and ginger in the bowl of a food processor and pulse until smooth, about 15 short pulses.
  • Stop processing and use a rubber spatula to scrape down the side of the bowl if necessary to distribute everything evenly.
  • Taste and adjust the seasoning, adding more salt as needed. Transfer the hummus to a serving bowl.
  • Garnish with a dusting of cumin and serve warm or at room temperature with crackers.
  • White Bean Hummus will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.

More From How to Instant Pot:

Smoky Potato and Kale Soup

Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski (Workman Publishing). Copyright © 2017.

How to Instant Pothummus (Workman Publishing, 2017) by Daniel Shumski features recipes that can be made in an Instant Pot, a kitchen tool that can be substituted for a slow cooker, pressure cooker, rice cooker, saute pan, yogurt maker, and a warmer. This recipe for hummus uses cooked kidney beans as the base. Top it with spices or pine nuts.