Name: Garlic White Bean Basil Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15 ounce) can cannellini beans, rinsed and drained; 2 cloves garlic, chopped; 2 tablespoons fresh lemon juice; ½ teaspoon salt; Freshly ground black pepper, to taste; 6 large basil leaves; 3 tablespoons olive oil, plus extra for drizzling on top; Water, to thin if necessary

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Introduction

This Garlic White Bean Basil Hummus is a fresh twist on the classic chickpea version, using creamy cannellini beans and fragrant basil for a bright, flavorful dip. It’s quick to make and perfect for serving with pita chips or fresh vegetables.

A close-up of a light green creamy dip with a thick, smooth texture inside a pink bowl, swirled on top with a drizzle of golden olive oil and sprinkled with small pieces of ground black pepper and thin dark green herb strips. A piece of golden-brown flatbread is dipped into the center of the creamy dip. The bowl is placed on a white marbled surface, and part of a white plate with more flatbread pieces is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 ounce) can cannellini beans, rinsed and drained
2 cloves garlic, chopped
2 tablespoons fresh lemon juice
½ teaspoon salt
Freshly ground black pepper, to taste
6 large basil leaves
3 tablespoons olive oil, plus extra for drizzling on top
Water to thin, if necessary

Instructions

Step 1: In the bowl of a food processor, combine the cannellini beans, chopped garlic, lemon juice, basil leaves, salt, and black pepper. Pulse a few times until the mixture is roughly chopped.
Step 2: With the machine running, slowly add the 3 tablespoons of olive oil. Continue processing until the mixture is smooth and creamy.
Step 3: If the hummus is too thick, add water one tablespoon at a time and pulse until you reach your desired consistency.
Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl, drizzle with a little olive oil, and garnish with extra basil leaves. Serve with pita chips or fresh vegetables.

Tips & Variations

For extra creaminess, soak dried cannellini beans overnight and cook them instead of using canned.
Add a pinch of red pepper flakes for a subtle spicy kick.
Try swapping basil for fresh parsley or cilantro for a different herb flavor.
If you prefer a roasted garlic flavor, roast the garlic cloves before adding them to the mixture.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir and add a little olive oil on top if it looks dry. This hummus can also be frozen for up to 1 month; thaw overnight in the fridge and stir well before serving.

How to Serve

A bowl filled with a creamy, pale green dip with a smooth but slightly chunky texture sits on a white marbled surface. The dip has swirls on top, drizzled with bright green olive oil and sprinkled with thin strips of fresh green herbs and black pepper. A woman's hand is dipping a toasted, triangular white pita chip with a slightly golden-brown surface into the dip, capturing the swirl around the chip. In the top left corner, more triangular pita chips are stacked on a white plate, and in the top right, another white bowl holds golden-brown pita bread wedges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this hummus?

Yes, while cannellini beans provide a creamy texture, navy beans or great northern beans are good alternatives that will yield a similar result.

How can I make the hummus thinner or thicker?

If the hummus is too thick, add water a tablespoon at a time and blend until you reach your desired consistency. To make it thicker, blend less or add a small amount of cooked beans.