This spicy Buffalo White Bean Hummus is the perfect protein-packed afternoon snack or spread for any meal. Using white beans to create a creamy hummus is the secret to being able to cut back on oil in this recipe.
I’m pretty excited to be back into the routine of meal prepping on Sundays. Lately, I’ve been making a big batch of vegetable broth, two loaves of sourdough, hummus, quinoa (or other grains I have on hand), and a pan full of roasted vegetables.
And this is now the third weekend in a row I’ve made this buffalo white bean hummus as my weekly hummus batch (so happy to finally have a recipe worthy of swapping out my fall and winter hummus). It’s no secret I’m a huge fan of white beans (see here and here and here) so it feels pretty natural for me to throw them into my hummus as well.
The best part about swapping white beans for chickpeas in hummus is that they are so soft that you don’t even need olive oil to create a creamy consistency. I just make sure to process my hummus for at least 3 minutes (usually longer) and viola — it’s so smooth and whipped that you’ll have a hard time actually saving some for the week.
This buffalo hummus recipe comes from Jessica Murnane’s new cookbook, One Part Plant. I’ve talked about my love for Jessica before (in the form of your amazingly inspirational podcast) and I’m going to do it again today. Her recipes in this cookbook are so refreshingly straightforward that I find myself turning to them again and again for weeknight meals and quick afternoon snacks. The Mexican Fried Rice Nachos alone have been on constant repeat in our house. The photography is gorgeous (of course, it’s done by Nicole Franzen) and Jessica’s writing makes you feel like you are catching up with a friend over a home cooked meal.
What’s Needed for White Bean Hummus?
This spicy hummus recipe uses just a handful of pantry staples:
- Northern or cannellini beans
- Buffalo sauce
- Maple syrup
- Lemon juice
- Sea salt
How to Make White Bean Hummus
This cannellini bean hummus recipe couldn’t be simpler to make. Here are the basic steps to making spicy buffalo hummus at home:
- Add all the ingredients to a food processor that’s been fitted with an S-blade.
- Process until smooth and creamy.
- Serve with your desired toppings and enjoy!
How to Store Hummus
This white bean hummus will last up to a week in the fridge. It also freezes well (minus the toppings).
What to Serve with Hummus
This spicy hummus can be used in wraps, salad dressings, sandwiches, and more. If eating this hummus as a dip, I recommend enjoying it with toasted bread slices, crackers, fresh veggies, or pita chips.
Tips for Making White Bean Hummus
You can switch up this spicy hummus by using another kind of hot sauce. But for a true buffalo flavor, you’ll want to use a buffalo sauce like Frank’s.
Any type of white bean will work in this recipe, but northern beans or cannellini beans are best.
Not sure how to garnish your buffalo hummus? A few of my favorite garnishes include: sesame seeds , olive oil, more buffalo sauce, and microgreens.
Want More Hummus Recipes?
- Roasted Beet Hummus with Hazelnut Oil & Rosemary
- Butternut Squash Hummus with Browned Butter & Sage
- Smoky Pumpkin Hummus
- Sweet Potato Hummus
- Coriander Humus
- 1 15- oz can Northern or cannellini beans , drained and rinsed
- 1/4 cup tahini
- 3 Tbsp buffalo sauce
- 1/2 tsp real maple syrup
- 3 Tbsp lemon juice
- Dash of Sea salt
- Garnish options: sesame seeds , olive oil, more buffalo sauce, or microgreens
Using a food processor fitted with an S-blade, combine all the ingredients and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.
Transfer to a serving bowl, garnish with desired toppings, and serve with fresh bread or crackers. Alternatively, cover in an airtight container and place in the fridge until ready to enjoy.