White bean basil hummus style dip with pine nuts and meyer lemon

White Bean Hummus Style Dip with Basil, Pine Nuts and Meyer Lemon

This 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.
Course Appetizer
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Calories 149 kcal


  • 2 15 ounce cans cannellini or great northern beans or white kidney beans drained and rinsed
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 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
  • 1/2 teaspoon cumin OR oregano if possible, use whole cumin seeds, toasted and ground OR use dried oregano
  • 1 teaspoon kosher salt or to taste
  • 1/2 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
  • 1/2 teaspoon marash pepper
  • 1 teaspoon sumac


  1. Pulse the white beans in the food processor 10 - 15 times until partially mashed.
  2. 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.
  3. 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.