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Roasted Lemon White Bean Hummus

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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.
Course Appetizers & Snacks
Cuisine Mediterranean
Keyword appetizer, beans, dip, garlic, hummus, lemon, spread
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 16 servings
Calories 44
Author Laurie McNamara


  • 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