White Bean & Herb Hummus
This White Bean & Herb Hummus is creamy, flavorful, and packed with protein! Perfect for dipping or spreading, it's a must-try!
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Serving bowl
- Storage container
Ingredients
For the Hummus:
- 2 cups Cannellini Beans cooked and drained
- 1 teaspoon Lemon Juice freshly squeezed
- 2 tablespoons Tahini
- 1 tablespoon Olive Oil
- 3 cloves Garlic minced
- 1 tablespoon White Balsamic Vinegar
- 2 teaspoons Fresh Herbs basil, thyme, and tarragon—chopped
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Kosher Salt
Instructions
Instructions:
- Step 1: Gather Your IngredientsStart by assembling all your ingredients on the countertop.
- Step 2: Prepare the BeansIf using canned cannellini beans, drain and rinse them thoroughly. If using dried beans, ensure they are cooked and tender.
- Step 3: Add Ingredients to Food ProcessorIn your food processor, combine the cooked cannellini beans, lemon juice, tahini, olive oil, minced garlic, white balsamic vinegar, chopped basil, thyme, tarragon, cayenne pepper, and kosher salt.
- Step 4: Blend Until SmoothTurn on the food processor and blend until the mixture is creamy and smooth. Stop occasionally to scrape down the sides.
- Step 5: Taste and AdjustTaste your hummus and adjust the seasoning with more lemon juice or cayenne if desired.
- Step 6: Serve and EnjoyTransfer the hummus to a serving bowl. Drizzle with olive oil and garnish with fresh herbs. Serve with pita chips or veggies.
Notes
- Store hummus in an airtight container for up to five days in the refrigerator.
- For freezing, use a freezer-safe container, leaving room for expansion.
- Stir well after thawing to restore creaminess.