In this Roasted Lemon White Bean Hummus white beans are pureed with garlic, tahini, cumin and jazzed up with the juice from roasted lemons.

I’m a total hummus girl. Slap it on some toasty pita wedges, top it with a little tabbouleh and I’d say that’s my idea of a perfect healthy snack. Okay it’s a snack until I eat the whole bowl… and then it becomes lunch.

I already have a couple hummus recipes posted on SS but I’ve really wanted to make a white bean version for quite a while now. Annnnd I’ve also been wanting to roast some lemons in a real, real bad way.

Two birds. One stone.

Roasted Lemon White Bean Hummus l

So that’s exactly what I did yesterday! After consuming 4 cups of coffee at my best friend’s house I needed a little somethin-somethin to cure my caffeine-induced jitters. And since hummus is protein-PACKED it was just the thing.

Oh and see those chips? I picked up a gigantic bag of them just the other day at Costco, which by the way is my new favorite place to shop. They’re actually pumpkin seed tortilla chips and I’m absolutely in-love with their flavor and texture… and as an added bonus… they’re totally gluten free! Which means this snack {or lunch} is completely and entirely gluten free! Whoop!


Making your own hummus is crazy easy, really. All it takes is a few ingredients and a food processor.


First, start by slicing the lemon in half. If you’re opting to roast your lemon then trim a little off of each end so they lay flat in the roasting dish.


Next, place the lemons in an oven-safe dish and slide them into your preheated 450° for 20-30 minutes. I’ve read that roasting lemons will mellow out the acidity and not to mention bring out all of those amazing juices!


Once roasted, allow them cool for a bit while you whip up the hummus.


Empty two 14.5 ounce cans of great northern beans into a colander and then rinse with cold water. Next, drain them well and then add them into the bowl of your food processor.


Then measure and add two tablespoons of tahini.


And then press in a clove of fresh garlic.

cumin and salt

Then measure and add in a 1/2 teaspoon of both cumin and kosher salt.

olive oil and lemon juice

Lastly add in the two tablespoons of olive oil and a tablespoon or so of the roasted lemon juice.


Secure the lid and let’er rip! If you can stand the noise… let it process for a good 3 minutes or so until smooth and creamy.

Roasted Lemon White Bean Hummus l
Transfer the Roasted Lemon White Bean Hummus into a bowl and dress it up with a drizzle of olive oil, minced fresh parsley, toasted pine nuts and a little squeeze of the roasted lemon.


Ways To Use Hummus:
  • You can serve it as a dip with cut veggies or toasted pita or naan shards.
  • Use it as a base for a 7-layer hummus dip.
  • As a spread on sandwiches, burgers or in wraps.
  • Add it to salads or grain bowls when you want a touch of creaminess.
  • Mix into salad dressings.

Love Hummus? Click Here For More Hummus Recipes!

Roasted Lemon White Bean Hummus l

Enjoy! And if you give this Roasted Lemon White Bean Hummus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 16 servings

Roasted Lemon White Bean Hummus

In this Roasted Lemon White Bean Hummus white beans are pureed with garlic, tahini, cumin and jazzed up with the juice from roasted lemons. Recipe yields 2 cups or 16 (2 tablespoon) servings.


  • 1 lemon
  • 2 (15 ounce) cans great northern beans, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, finely grated or squeezed through a garlic press
  • 2 tablespoons toasted pine nuts, for serving
  • 1 tablespoon minced fresh parsley, for serving
  • 1 tablespoon olive oil, for serving


  • Preheat your oven to 450°.
  • Have the lemon and trim off the ends so they will lay flat in an oven-safe dish. Roast for 20-30 minutes then remove and let cool.
  • In the bowl of your food processor, fitted with the blade, add the beans, tahini, garlic, cumin, salt, olive oil and a tablespoon or so of juice from a roasted lemon halve.
  • Secure the lid and process until smooth. Taste and check for seasoning.
  • Serve as is or dress it up with a drizzle of olive oil, a sprinkle minced parsley, some toasted pine nuts and a squeeze of roasted lemon juice.


To toast pine nuts, simply toss them into a dry pan and heat over medium. Toss every so often until they are fragrant and golden. This should take about 5 minutes.
Serving: 2tablespoons, Calories: 44kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 74mg, Potassium: 22mg, Fiber: 1g, Sugar: 1g, Vitamin A: 24IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

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