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Basil and White Bean Hummus

Yields1 ServingPrep Time20 mins

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.

Basil and White Bean Hummus

 13 oz can of cannellini beans, rinsed and drained well
 2 oz baby spinach
 1 oz fresh basil, washed, patted dry, and coarsley chopped (about 1 cup)
 ½ cup grated parmigiano-reggiano
 1 lemon, zested (about 1 tbsp), and juiced (about 1/ cup)
 2 tbsp tahini
 kosher salt
 ½ cup Colavita Extra Virgin Olive Oil, plus more to finish
 2 tbsp cold water, plus more as needed
 2 bunches tri-color carrots, peeled and cut into 3-inch-long pieces (or any vegetables)

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.

Nutrition Facts

Serving Size 12 Servings