The best homemade hummus with a twist! I promise, the unsuspecting white bean rivals even the chickpea for silky smooth, delicious Instant Pot hummus. With an easy soaking step to support healthy digestion plus the savory flavors of garlic and za’atar, this simple recipe will quickly earn its place in your Mediterranean repertoire!
If you’re a hummus lover, I think you’re going to appreciate this spin on traditional hummus: simple white bean Instant Pot hummus!
While I revere the almighty chickpea for its incredible versatility and power to create one of my favorite foods, the unsuspecting white bean rivals the chickpea to create silky smooth, delicious hummus.
It was by accident that I stumbled upon this delicious version of traditional hummus when I found myself with a pantry full of cannellini beans.
I seem to develop amnesia the second I enter the market, assuming I’m out of everything and end up with an abundance of dry or canned ingredients. But, as is often the case, when I look for something specific, I don’t have it.
This was the scenario several years ago when I was pregnant and plagued by cravings of epic proportions. I found myself standing in my pantry rummaging for chickpeas with an alarming craving for hummus.
If you’ve ever been pregnant or been around pregnant women, you know that when cravings hit, they are unstoppable. And no, store-bought hummus would never have done!
Sadly, there were no chickpeas in my stash… although there were plenty of cannellini beans!
And so, I discovered that one can whip up homemade hummus with white beans that tastes spectacular!
Since then, however, I’ve toyed around with this white bean hummus recipe and made the beans in the Instant Pot.
What Is White Bean Instant Pot Hummus?
This hummus recipe is simply made in the Instant Pot with cannellini beans instead of chickpeas.
The beans are soaked overnight, drained, rinsed and cooked in the Instant Pot for 25 minutes until soft. They’re combined with tahini, za’atar, lemon, garlic, cumin, olive oil, and a little water, creating a very smooth texture.
Do you have to soak your beans prior to cooking?
When traditionally prepared by soaking first, beans are made more nutritious and digestible!
The soaking process neutralizes anti-nutrients such as phytic acid (which interferes with mineral absorption) and breaks down large, complex sugars called oligosaccharides (which cause the gas and bloating so often associated with legumes). Learn more about how and why to soak beans in this post!
So, if you have a sensitive stomach like me, I highly recommend soaking your beans overnight… but if you don’t have time or forgot, increase the cooking time to 45 minutes.
Quick Soak Option For Homemade Hummus
If you do have a little time to work with, consider a quick soak. This isn’t as effective as a full soak, but it doesn’t decrease cooking time.
Cover the beans with 1 to 2 inches of water in a pot and bring to a boil. Cook on high heat for 1 minute, remove pot from heat and let the beans sit for 1 hour.
After that, continue with the Instant Pot instructions.
Don’t have an Instant Pot?
If you don’t have an Instant Pot, no problem.
Soak your beans overnight, drain, and rinse them well.
Cover beans with 2 inches of water and bring them to a boil, reduce heat, and cook the beans for 1.5 hours or until very soft. Drain and follow the instructions for making hummus.
Can you use canned beans for this homemade hummus?
If you’re super strapped for time, you can.
Just remember, canned beans are not properly soaked and may cause some digestive discomfort.
How To Make Instant Pot White Bean Hummus
The first and most important step when cooking any kind of legume is soaking.
For this pressure cooker hummus, you’ll need 1 cup cannellini beans. Cover with 2 inches of water and let the beans soak overnight for a minimum of 7 hours, but preferably overnight or up to 24 hours.
Once soaked, drain and rinse the beans.
Add beans to the Instant Pot or other pressure cooker with additional fresh water.
If using an electric cooker, pressure cook on high pressure for 35 minutes. If using a stove-top cooker, bring to high pressure and maintain for 35 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove top cooker). Ideally, let pressure release naturally for about 1 hour, but if you’re in a hurry, you can quick release the pressure.
Don’t worry if your beans are mushy — you want them to be very soft. And if the skin comes loose, that’s perfectly fine. Cannellini beans have very soft skin that blends easily.
Next, all you need is to add the beans to a food processor, along with tahini, lemon juice, za’atar, olive oil, cumin, garlic, sea salt, and either aquafaba (the bean cooking liquid) or water. Puree until very smooth.
Voila! It’s that easy!
White Bean Hummus Stove Top Option
If you don’t have an Instant Pot, no worries. You can easily boil the beans on the stove top.
Follow the soaking instructions, then drain and rinse beans.
Add back to pot and cover beans with 2 inches of water. Bring beans and water to a boil, reduce heat and simmer for 1.5 hours until beans are soft.
Don’t have za’atar seasoning blend?
Make your own! Simply combine dried thyme, cumin, sumac, sea salt and sesame seeds.
Or, simply sub oregano instead of za’atar in the hummus. This will give you a nice earthiness, but I do highly recommend za’atar if you can find it!
How To Eat White Bean Instant Pot Hummus
If you’re anything like me, you’ll probably eat a good amount of it right out of the food processor!
But here are a few other options, besides eating it straight…
- Serve with your favorite veggies, like carrot sticks or celery
- Use it as a spread on breads instead of mayo
- Use it as the base of a vegetable wrap
- Enjoy with falafel or crackers
- Serve as a side or topping with your favorite dinner
The possibilities are endless!
Instant Pot White Bean Hummus
The best homemade hummus with a twist! I promise, the unsuspecting white bean rivals even the chickpea for silky smooth, delicious Instant Pot hummus. With an easy soaking step to support healthy digestion plus the savory flavors of garlic and za'atar, this simple recipe will quickly earn its place in your Mediterranean repertoire!
- 1 cup cannellini beans dried
- 6 cups pure water for soaking
- 6 tablespoons tahini
- 1-1/2 teaspoons lemon juice about 1/2 lemon
- 3/4 teaspoon za'atar
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoons sea salt
- 2 teaspoons aquafaba or additional water
Add dry beans to a large pot, covering with 2 inches of water. Let soak overnight, or for up to 24 hours.
The next day, rinse beans and discard soaking water.
Add beans to the Instant Pot or other pressure cooker with 6 cups fresh water.
If using an electric cooker, set to high pressure for 35 minutes. If using a stove-top cooker, bring to high pressure and maintain for 35 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove top cooker).
Ideally, let your cooker de-pressurize naturally, but if you're in a hurry, you can quick release the pressure.
Drain beans, reserving at least 2 teaspoons of the cooking liquid (called aquafaba).
Add beans to a food processor along with remaining ingredients: tahini, lemon juice, za'atar, olive oil, garlic, cumin, sea salt, and additional water.
Puree until very smooth.
If your hummus is too thick, you can add a bit more olive oil or water to thin it out.
Serve in bowl with extra olive oil and sprinkle with extra za'atar seasoning if you wish.
The hummus will keep in the refrigerator for up to 1 week.
Don't worry if your beans are mushy after cooking -- you want them to be very soft. And if the skin comes loose, that's perfectly fine. Cannellini beans have very soft skin that blends easily.
Stove Top Method
- Follow the soaking instructions, then drain and rinse beans.
- Add back to pot and cover beans with 2 inches of water.
- Bring beans and water to a boil, reduce heat and simmer for 1.5 hours until beans are soft.
- Proceed with the recipe as written.
Check out our other homemade hummus recipes, plus our Middle Eastern recipe archives!
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Looks like you had a glitch: “Cover with 2 inches of water and let the beans soak overnight for a minimum of 7 hours, but preferably overnight but preferably overnight or up to 24 hours.”
I take it it’s supposed to be a minimum of 7 hours, up to 24, but what’s the preferable option?
Thanks for pointing that out! We will get it corrected in the text above.
It should read, “but preferably overnight or up to 24 hours.”
~Danielle, TCS Customer Success Team