Today I have a delicious and easy recipe for you.
This white bean and basil hummus is fresh, and screams summer. It makes a fabulous snack served with veggies or pita chips, and last night for dinner I ate a piece of homemade bread with a smear of this hummus, fresh tomatoes, and leaves of fresh basil from my herb garden. Yum!
It would also make a great addition to your 4th of July feast! Enjoy!
White Bean & Fresh Basil Hummus
– 2 cups white beans, cooked and drained (I used allubia beans, also known as ayocote blanco…but I think any white bean would work)
– 1 cup fresh basil, packed
– 1 Tbsp. extra virgin olive oil
– 1 Tbsp. tahini
– 1 Tbsp. braggs liquid aminos
– 1 tsp. granulated garlic
– 1 Tbsp. water
– Salt & Pepper to taste
Put all ingredients in the bowl of your food processor and blend until well mixed. You will need to stop the processor a few times, scrape down the sides, and blend again. If you need to, add more water to achieve the texture you would like. Keep in the refrigerator.
Serve with veggies, pita chips, pretzels, spread on crackers with tomato slices and fresh mozzarella for a quick and easy summer appetizer.
Hope you try it!