I could live off of snacks and so could Gabe. We love crunchy things, and we love to dip said crunchy things (plantain chips, carrots, cucumbers, veggies straws) into hummus. Our go-to hummus is the plain hummus from Trader Joe's; it's smooth and has a yummy, nutty flavor to it. However, I got a bunch of fresh herbs for Mother's Day and my birthday this year so I've been wanting to use them for fun new recipes! All of these things inspired this White Bean and Basil Hummus. Let's get started.
Ingredients
- 15 ounce can low sodium white kidney beans
- 1/2 cup fresh basil leaves
- 1/4 cup tahini
- 3 Tbsp 100% lemon juice (or the juice of one fresh lemon)
- 1/2 tsp sea salt
- 1 clove garlic, minced
- 2 Tbsp extra virgin olive oil
Instructions
- Add all ingredients EXCEPT olive oil to a large blender or food processor
- Pulse ingredients a few times to start mixing the ingredients together
- Add 1 Tbsp olive oil slowly and blend on high allowing the mixture to become smooth
- Add in last Tbsp of olive oil and blend until the hummus reaches desired consistency
- Place in a bowl and serve.
That's it! This one is SUPER simple and it's a great side dish or snack dish to bring with vegetables to a party this summer. If you find that the consistency still isn't at its desired smoothness after 2 tbsp of olive oil, you can add up to 1 more Tbsp, 1/2 at a time. We found just two was perfect for us! You can definitely also play with different flavors. Chickpeas instead of white beans and different herbs instead of basil! Have fun!
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