This White Bean and Basil Hummus is a yummy summer twist on the classic chickpea dip. The white beans give the dip extra creaminess and the basil, garlic, and lemon add tons of flavor!
Ok, it’s “dad joke” time.
What’s the difference between black-eyed peas and chickpeas?
One will sing us a song and one will hummus one.
Haha! Anyways, so far our garden is doing pretty well. Though most of the plants won’t produce until summer, I’ve made a bunch of salads with the lettuces and herbs. The basil is growing fast and I wanted to trim it in the hopes that would make it grow bigger.
I didn’t quite have enough for my usual pesto, so I set out to find something that would use a little less. This hummus is delicious and fit the basil bill!
Typically hummus is made from chickpeas, but white beans are a fun alternative for something a little different. The white beans (cannellini or Great Northern are good choices) are softer than chickpeas so they give this hummus a much creamier consistency. You could, of course, use chickpeas in this recipe as well if you want a more traditional hummus.
The flavors in this hummus are super bright and summery. I love how the fresh basil, lemon and garlic come together for a little zing and a ton of flavor.
- 1 (15 ounce) can of cannellini or great northern beans, drained and rinsed
- 2 cloves of garlic
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ cup packed basil leaves
- 3 tablespoons olive oil
- Combine beans, garlic, lemon juice and zest, basil, salt, and pepper in a food processor. Pulse until the mixture is roughly chopped.
- Turn the food processor to on and drizzle in the olive oil while the machine is running. Process until the mixture is creamy.
- Serve with pita chips or veggies.
The hummus is great served with pita chips or veggies. It’s a healthy snack you can feel good about eating and also really enjoy. I also like to spread this on sandwiches or wraps, which is 10 times better than mayo! Enjoy!