Basil and White Bean Hummus
Lighten up classic chips and dip with a batch of Basil and White Bean Hummus made with cannellini beans. Serve it alongside fresh seasonal veggies from your garden like cucumbers, cherry tomatoes and sweet peppers for dipping.
Makes: 2 cups (8 servings)
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 1 cup fresh basil, tightly packed
- 1 clove garlic
- ⅓ cup tahini
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For serving:
- Chips or Crackers
- Pita bread
- Seasonal vegetables
Instructions
- In a blender or food processor, combine the beans, basil, garlic, tahini, lemon juice, oil, salt and pepper. Puree until combined and creamy, scraping down the sides occasionally as needed.
- Taste and adjust flavors as desired.
- Transfer to a bowl, cover and refrigerate at least 1 hour before serving. Serve alongside your choice of chips, crackers, pita bread or vegetables.
Nutrition Information
Serving size: ¼ cup hummus|Calories: 134|Sugar: 0.5g|Sodium: 122mg|Fat: 8g|Saturated fat: 1g|Carbohydrates: 11g|Fiber: 3.5g|Protein: 4g|
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