Garlic White Bean Basil Hummus

I’m continuing my Basil theme from Monday’s post and sharing this fabulous recipe for Garlic White Bean Basil Hummus. I cannot live without hummus and this version of hummus offers a summer twist with the fresh basil.  Hummus is incredibly easy to make and I would encourage you to try to make your own hummus before ever buying it in the stores again. You can add your own intensity with the garlic, herbs and pine nuts and drizzle with your favorite olive oils – I love to top mine with a lemon flavored olive oil. What’s great is that you can use this hummus on almost everything…sandwiches, for snacking with veggies and pita crackers, even with scrambled eggs on a bagel! I typically make a double batch and send friends home with some as it’s always a crowd favorite on my girls nights in!

Garlic White Bean Basil Hummus
  • 1 (15 ounce) can of cannellini beans, drained and rinsed
  • 4 cloves of garlic
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4-6 large basil leaves
  • 3 tablespoons olive oil, plus extra for drizzling on top
  1. Combine white beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor.
  2. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 3 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
  3. If the mixture appears to be too thick, add in a teaspoon of water, one at a time, to thin it out. Finish it off with a few additional sprinkles of salt and pepper and drizzle the top with olive oil (I would suggest lemon flavored olive oil). You can garnish with a few pine nuts sprinkled on top or a sprig of basil.
  4. That's enjoy!