White Bean & Herb Hummus
This White Bean & Herb Hummus is incredibly creamy and packed with flavor! A delightful twist on traditional hummus that's perfect for dipping or spreading.
Servings: 4 servings
Ingredients
- 2 cups cannellini beans cooked and drained (white kidney)
- 1 teaspoon lemon juice
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh basil chopped
- 1 teaspoon fresh thyme chopped
- 2 teaspoons fresh tarragon chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
Instructions
- Start by gathering all your ingredients. Make sure your cannellini beans are cooked and drained well. Fresh herbs should be washed and chopped finely to release their flavors.
- In the bowl of your food processor, add the cooked cannellini beans, lemon juice, tahini, olive oil, minced garlic, white balsamic vinegar, chopped basil, thyme, tarragon, cayenne pepper, and kosher salt.
- Secure the lid on the food processor and blend the mixture until it reaches a smooth and creamy consistency. You may need to stop occasionally to scrape down the sides with a spatula to ensure all ingredients are well incorporated.
- Taste the hummus and adjust the seasoning if necessary. If you prefer a bit more acidity, add an extra squeeze of lemon juice. For more heat, increase the cayenne pepper to your liking.
- Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with additional chopped herbs if desired. Serve with fresh vegetables, pita bread, or your favorite crackers.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Serving Bowl
Notes
- Store leftovers in an airtight container for up to five days.
- If the hummus thickens, stir in a little water or olive oil to loosen it up.
- Feel free to experiment with different herbs or spices based on your preference.