White Bean & Basil Hummus
White bean hummus with basil oil drizzle! This low-fat hummus is bursting with fresh flavor, perfect as a dip or spread on sandwiches.
I have the same theory about hummus as I do peanut butter- show me ONE food that doesn’t taste better with a little smear of creamy hummus (or salty peanut butter). It can’t be done.
Believe me, I’ve tried. In weaker moments I’ve enjoyed string cheese and hummus, rice cakes and hummus, and cold leftover pasta and hummus. I won’t say that all of the above combinations were winners, but I’d do them all again if needed.
I ❤ hummus.
If you love hummus, you’ve got to try this creamy white bean version. It’s pureed white bean hummus with a drizzle of basil oil. It’s beautiful, delicious, and perfect for snacking.
This hummus also works tossed into hot pasta, on a sandwich, thinned with oil and lemon juice to make a dressing– the list goes on and on.
See below for tips for making this white bean hummus or scroll to the bottom for the full recipe.
Why We Love This Recipe
When your family goes through as many pounds of hummus as mine does each week, you learn to make your own. Not only does homemade hummus taste so much better than store-bought, but it’s also a fraction of the cost (and healthier).
For a creamy, low fat hummus, I leave oil out of the initial puree. I don’t understand hummus recipes that call for almost a cup of oil. That kind defeats the point of hummus, don’t ya think? Instead, I prefer to make a flavorful basil oil to drizzle on top. Not only does this create maximum flavor per bite, it also allows you to control how much oil you want to add.
I sometimes refer to this hummus as my Italian hummus, a nod to using white beans over garbanzo. Honestly, I usually prefer this white bean hummus version over the tradition one. White beans puree into an almost silky texture, perfect for mounding on crispy crackers, fresh tortillas and crunchy vegetables.
Tips for Success
The basil oil may darken the longer it sits out, so I recommend using it right away. If you want to make this white bean hummus ahead of time, make the hummus and then puree the basil oil right before using.
A food processor is best for making the creamiest hummus, but you can also use a blender.
For a creamier hummus, you can add in more tahini and olive oil, though I think the white beans make for a very luscious hummus and don’t need the extra oil. Up to you!
This hummus is great as a dip, but also fantastic on sandwiches — I love a smear of hummus on my tempeh BLT sandwiches in place of mayo — but also great as a salad dressing. I often put a dollop of hummus on top of my salads. It’s so good if you haven’t done so before.
More Hummus Recipes
- Snickerdoodle Hummus
- Hummus Made in the Instant Pot
- Pizza Hummus (with pizza crackers!)
- Sweet Potato Hummus
- Avocado Pesto Hummus
If you try this white bean hummus with basil oil recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
White Bean & Basil Hummus
Equipment
Ingredients
Basil Oil:
- 1 cup packed fresh basil leaves
- 1/4 cup olive oil
White Bean Hummus:
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, roughly chopped
- 2 tablespoons tahini
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 14.5 ounce can cannellini beans, drained and rinsed
- salt/pepper to taste
Instructions
- Make the oil: Place the basil and the olive oil in a food processor or blender and puree until the basil is finely minced and the oil is a vibrant green color. Set aside.
- Rinse and wipe out the food processor or blender.
- Add the ingredients for the hummus (lemon juice, garlic, tahini, oregano, cumin, cannellini beans) along with a pinch of salt and pepper to the base of the food processor or blender and puree until creamy and smooth.
- Spoon the hummus into a bowl and drizzle with 1/4 cup basil oil. Gently swirl the oil in and serve!
Had some fresh Basil and I’m so glad I found this recipe. It was so good! Thank you:))