Green Goddess Basil Hummus Recipe

See post for additional recipe details. If you're using cannellini, great Northern or any type of white bean, these are much creamier than garbanzo beans. So you should use less liquid for white beans and start with the oil first. Then add additional water or oil if needed. If not, you'll end up with a white bean soup! That happened to us for the original recipe testing and we eneded up the very liquidly white bean "hummus" mix as a dressing. Nothign went to waste. :)

Total Time15

Servings: Servings

Calories: 241kcal

Ingredients

15 oz. (425g) canned garbanzo beans (chickpeas), drained & rinsed
1/2 cup (120ml) extra-virgin olive oil
1/4 cup (60ml) water , or more if needed
3 Tablespoons (45ml) fresh lemon juice
1 Tablespoon (15g) tahini paste
2 cloves garlic , chopped
1 cup rough chopped Italian basil
1/4 cup chopped Italian parsley leaves
leaves from two 3-inch sprigs fresh thyme
1 1/2 teaspoons kosher salt , or more to taste

Instructions

In blender combine all ingredients. Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed blend in one tablespoon of water or oil at a time to make the hummus creamy and smooth.
Tip: It's helpful to use a rubber spatula to scrape down the sides of the blender when the hummus mixture sticks to the blender sides. That way, all the hummus is blended together at the same time for even texture.
Taste the hummus and add additional salt and pepper if necessary. Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.
Serve with your favorite pita bread, vegetable crudité, crackers, chips, toast, or fried bread.

Course: Appetizer, Dips, Vegetables

Cuisine: Dips, Mediterranean, Party

Nutrition