White Bean & Basil Hummus

White Bean & Basil Hummus

So far, most of 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 looked delicious and fit the basil bill!

White Bean & Basil Hummus

White Bean & Basil Hummus

(adapted from Ambitious Kitchen)

  • 1 (15 ounce) can of cannellini or great northern beans, drained and rinsed
  • 2 cloves of garlic
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 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. I also spread this on sandwiches, which is 10 times better than mayo! Enjoy!


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  1. says

    I made this for this month’s SRC and we LOVED it! Seriously, I think it disappeared less than 20 minutes after I made it. It’s light, refreshing, and the addition of lemon zest and juice give it a sharp, brightness. I can’t tell you how many people have asked for this recipe! Thanks for a new addiction.


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