White Bean Hummus Style Dip with Basil, Pine Nuts and Meyer Lemon
Beth LeeThis hummus-style dip is like a burst of sunshine in the winter and a perfect celebration of the season in warmer months. Using the method used by many modern chefs for making a super creamy hummus, you let this whiz in the food processor for far longer than it takes for it to "just combine". The result is texturally sublime, a perfect foil for fresh veggies, crispy pita chips or fresh baked pita bread.
Ingredients
- 2 15 ounce cans cannellini or great northern beans or white kidney beans drained and rinsed
- ⅓ cup tahini
- ¼ cup extra virgin olive oil
- ¼ cup fresh squeezed Meyer lemon juice regular lemon works too
- 1 - 2 cloves garlic, roasted roasting is optional
- 1 ounce fresh basil or to taste
- ½ teaspoon cumin OR oregano if possible, use whole cumin seeds, toasted and ground OR use dried oregano
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 4 tablespoons ice water
Optional Toppings
- 2 tablespoons extra virgin olive oil
- 4 tablespoons toasted pine nuts
- 4 teaspoons za'atar
- ½ teaspoon marash pepper
- 1 teaspoon sumac
Instructions
- Pulse the white beans in the food processor 10 - 15 times until partially mashed.
- Add tahini, olive oil, lemon juice, garlic, basil, cumin (or oregano), and salt and pepper to the food processor and continue to mix for 1 minute. Pour in ice water and continue mixing for an additional 3 - 5 minutes until smooth and creamy. Taste for seasoning and texture, adjust if necessary, and pulse to combine.
- To serve, spread hummus in a serving bowl and top with olive oil, za'atar, marash pepper, sumac, and pine nuts to taste. Serve with fresh pita, pita chips, and/or vegetables for dipping.
Nutrition
Calories: 149kcalCarbohydrates: 2gProtein: 2gFat: 15gSaturated Fat: 1gSodium: 238mgPotassium: 68mgVitamin A: 200IUVitamin C: 1.5mgCalcium: 24mgIron: 1.3mg
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