Baby spinach echoes the basil in this basil and white bean hummus recipe, imparting a vibrant green hue to this summery dip. The carrots are a great pairing, though you can also serve this as a spread on sandwiches or as a dip for almost anything that’s dip-able.
Add the cannellini beans, spinach, basil, Parmigiano, lemon zest, half of the lemon juice, tahini, and 1 tsp. salt to a food processor and pulse to combine. Switch to processing mode and add the oil in a thin, steady stream, puréeing until the mixture is smooth. Add 2 Tbs. (and up to 4 Tbs.) of water and process until smooth. Season with salt and lemon juice to taste.
Transfer to a medium bowl. Drizzle with oil. Fan the vegetables around the dip and serve.
Serving Size 12 Servings