White Bean Basil Hummus

white bean hummus

White Bean Basil Hummus

white bean hummusWhite Bean Basil Hummus

It’s hard to become bored with hummus, but every once in awhile I like to put a fun twist on the original recipe. White beans are not only lighter and smoother than chickpeas, but they have a very high concentration of the compound molybdenum, which can help improve gastro-intestinal health, and are packed with antioxidants that can help fight premature aging (among other things) [1]. The addition of basil brings a lightness to the dish — and a delicious aroma.

What You’ll Need:

1 can cannellini beans
1 handful of fresh basil leaves
2 garlic cloves
2 teaspoons balsamic vinegar
1 tablespoon tahini
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 lemon, juiced

What to Do:

Blend all ingredients except for in a food processor until smooth, scraping down the sides as you go (about 3 minutes).
Serve with a garnish of basil leaves, drizzled olive oil, and freshly ground black pepper.
Enjoy with vegetable crudités and flatbread or by the spoonful!

For more fun hummus variations, such as a Beet Hummus or a Roasted Garlic Sun-Dried Tomato Hummus, check out!

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