Basil and Sun-Dried Tomato Hummus
Introduction
Hummus is traditionally made with chickpeas, but cannellini beans (white kidney beans) yield a fluffy texture and buttery taste. You'll love this variation on a classic.
Ingredients
1/4 cup sun-dried tomatoes*
1 clove garlic
1/4 cup fresh basil leaves
1 (14.5-ounce) cannellini beans
juice of one lemon (about 3 T)
1 T olive oil
*Choose water-packed or dried rather than oil-packed. If you use dries, soak them in hot water if they're particularly brittle and reserve the water to thin the hummus*
1 clove garlic
1/4 cup fresh basil leaves
1 (14.5-ounce) cannellini beans
juice of one lemon (about 3 T)
1 T olive oil
*Choose water-packed or dried rather than oil-packed. If you use dries, soak them in hot water if they're particularly brittle and reserve the water to thin the hummus*
Directions
Combine all ingredients in a food processor or high-speed blender. Pulse several times, then let it run it until pureed. Add water one tablespoon at a time until the hummus reaches the desired consistency.
Serving Size: 4 servings, 1/4 cup each
Serving Size: 4 servings, 1/4 cup each
Number of Servings: 4
