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Garlic White Bean Basil Hummus
Prep Time
15 minutes
Prep Notes
Yields
serves 6-8
Ingredients
- 1 (15 ounce) can of cannellini beans, drained and rinsed
- 4 cloves of garlic
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4-6 large basil leaves
- 3 tablespoons olive oil, plus extra for drizzling on top
- Water to thin, if necessary
Directions
- Combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
- If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.
Notes
The hummus should be stored in the refrigerator and can be made 1 day ahead. Serve with cut up veggies or Pita bread This recipe was adapted from Giada De Laurentis Everyday Italian cookbook.
Credit
Ambitious Kitchen
https://www.ambitiouskitchen.com/garlic-white-bean-basil-hummus-homemade-toasted-pita-chips/