Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. Be sure to check out the other recipes submitted for WCW.
This past weekend, I took my old hummus standby and decided to make a white bean basil version, inspired by one I saw at Trader Joe’s. I used a combination of green and purple basil. The final result was delicious, though for the basil flavor to come out, it seemed that lime juice was necessary. I very much enjoy this hummus, but I have to say I wish I could eat dairy, because I bet it would make an amazing combination with goat cheese in a sandwich.
White Bean Basil Hummus
Makes about 1.5 cups
3 tablespoons tahini
1 clove garlic
Juice of 1 lime
1 tablespoon extra-virgin olive oil (optional)
Salt to taste
In a food processor, add white beans, tahini paste and garlic. Puree for a minute. Stop motor and with a rubber spatula, scrape sides of bowl to ensure mixture will be completely integrated.Gradually add lemon juice and lime juice, constantly tasting mixture for flavor. Add basil leaves. Puree until you arrive at desired texture, adding olive oil if you want more richness. Add salt and taste.
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