Michelle’s White Bean Basil Hummus
So I kinda’ have a problem… I mean I kinda’ had a problem. I was addicted to TJ’s white bean and basil hummus (thank you so much, Heidi, for introducing this to my mouth!) Thank goodness that problem is behind me. Whew! Now that I make my own version of this delicious stuff I’m addicted to it, instead.
See? Problem, uh, solved…? 🙂
15 oz can Garbanzo (chick peas) drained and rinsed
8 oz (1/2 can) white beans (navy, northern, any will do) drained and rinsed
1/4 cup tahini paste
1/4 cup fresh lemon juice (I squeezed one large lemon)
3-4 tbsp. olive oil (plus a little more on top when finished if you like)
3-4 tbsp. water
1/2 tsp. cumin
I fresh garlic clove (diced or crushed)
1-2 tbsp. fresh chopped basil
salt to taste (I used less than a tsp.)
Directions: place all ingredients in food processor. Puree, dip, enjoy!
Unsolicited tips: Most of the above ingredient quantities are approximate. My food processor is on the fritz so I had to use the blender which, with such a thick dip, got a little tricky so I had to add more olive oil and water to get it mixed properly.
Remove the white beans and basil from the ingredient list above if you’d rather make a simpler hummus. Great dip for fresh vegetables, crackers, pita… I even like a dollop mixed in with my salad. Adds a bit of texture and zing. Perfect addition to a holiday party spread. Happy New Year!