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.
215 ounce canscannellini or great northern beans or white kidney beansdrained and rinsed
1/4 cupfresh squeezed Meyer lemon juiceregular lemon works too
1 - 2 clovesgarlic, roastedroasting is optional
1ouncefresh basil or to taste
1/2teaspooncumin OR oreganoif possible, use whole cumin seeds, toasted and ground OR use dried oregano
1 teaspoonkosher saltor to taste
1/2 teaspoonblack pepperor to taste
2tablespoonsextra virgin olive oil
4tablespoonstoasted pine nuts
1/2 teaspoonmarash pepper
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.