Homemade Hummus Recipes

White Bean Buffalo Hummus

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.

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White Bean Hummus

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.

making buffalo hummus in a food processor

What’s Needed for White Bean Hummus?

This spicy hummus recipe uses just a handful of pantry staples:

  • Northern or cannellini beans
  • Tahini
  • 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:

  1. Add all the ingredients to a food processor that’s been fitted with an S-blade.
  2. Process until smooth and creamy.
  3. Serve with your desired toppings and enjoy!
One Part Plant cookbook

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.

White Bean Hummus

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?

5 from 2 votes
White Bean Buffalo Hummus
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This White Bean Buffalo 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.
Course: Dip
Cuisine: Vegetarian
Servings: 6 servings
Calories: 148 kcal
Author: Jessica Murnane
  • 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
  1. 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.
  2. 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.
Nutrition Facts
White Bean Buffalo Hummus
Amount Per Serving
Calories 148 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 237mg10%
Potassium 396mg11%
Carbohydrates 19g6%
Fiber 4g17%
Protein 7g14%
Vitamin C 3.3mg4%
Calcium 69mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
spicy cannellini bean hummus


  • Sophie | The Green Life
    March 19, 2017

    Beautiful, Shelly! I’m always looking for new hummus recipe ideas, and this one sounds fabulous! I can’t wait to get my hands on Jessica’s cookbook too! <3

  • jacquie
    March 19, 2017

    The dip looks great and I like the idea of not needing to add oil to the hummus. But what is buffalo sauce? The sauce someone might put on wings? Those always look like they are filled with chemicals and other processed stuff. Do you a good healthy brand you like? or is there something I can substitute? thanks.

    • Shellywest
      March 20, 2017

      It is a sauce that people put on wings. I actually just had it for the first time last month (since I don’t eat wings, obv) when I made The First Mess’ Twice Baked Potatoes with Buffalo Chickpeas (http://thefirstmess.com/2016/10/12/vegan-twice-baked-potatoes-buffalo-chickpeas-cauliflower-recipe/). My understanding is that it’s bright color is from the high volume of cayenne pepper in it and I’m pretty sure it doesn’t have anymore processed items than bbq sauce or ketchup. The sauce I used is from a small batch company but it looks like this one looks all natural and is available online for easy buying: http://www.tessemaes.com/products/hot-hot-sauce. I’d definitely check at your local co-op or natural grocery store – I think you might be surprised at all the natural brands you can find for all sorts of condiments like buffalo sauce. Hope that helps!

  • Sarah | Well and Full
    March 19, 2017

    This hummus is calling my name…. not just because I’m a serious buffalo fiend, but because it looks so fluffy and creamy!! Love this, Shelly! 😀

  • Michelle || Hummingbird High
    March 22, 2017

    I keep seeing Jessica Murnane’s new book around the interwebs — all the recipes that have been cooked from it just look absolutely beautiful and tasty. This recipe is no exception! Adding the book to my Amazon shopping cart now.

  • thebrickkitchen
    March 22, 2017

    Oh your white bean hummus is beautiful! I’ve never seen buffalo sauce for sale over here in Australia though (or heard of it, actually!) – I wonder what could be substituted? Maybe some kind of chilli sauce? x

    • Hannah
      February 23, 2018

      I found Franks’s Original Hot Sauce at Woolworths in Australia recently. I don’t think Coles sells it.

  • Summer
    March 26, 2017

    Shelly, this hummus is gorgeous! I love how you styled it with sprouts and dollops of buffalo sauce. White beans plus less oil sounds like a great light snack.

  • Meredith | Earth & Oven
    March 28, 2017

    Buffalo sauce fanatic over here! LOVE the idea to use white beans. Thanks for sharing this beauty of a recipe :)!

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  • sara murphy
    March 7, 2019

    Hubby is on blood thinners – no chickpeas for him, SOOOOO, since the vitamin K content in white beans is way less, this is the perfect recipe for a healthy Mr. and the flavor is to die for. Wondering if I am brave enough to use white beans for all my fave hummus recipes (yes the knowledge that chickpeas are high in K is very new to me).
    Highly recommend and thanks for the recipe and helping the light go on that this is much healthier for a certain part of the population.

    • Shellywest
      sara murphy
      March 7, 2019

      So glad to help! I had no idea about the vitamin K note!

  • Holly Mahfoze
    June 4, 2019

    Made this a few minutes ago…it is delicious! So glad I found this recipe!

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