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.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 15 ounce cans cannellini or great northern beans or white kidney beans (drained and rinsed)
- 1/3 cup tahini
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed Meyer lemon juice (regular lemon works too)
- 1 - 2 cloves garlic, roasted (roasting is optional )
- 1 ounce fresh basil (or to taste)
- 1/2 teaspoon cumin OR oregano (if possible, use whole cumin seeds, toasted and ground OR use dried oregano)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 4 tablespoons ice water
- 2 tablespoons extra virgin olive oil
- 4 tablespoons toasted pine nuts
- 4 teaspoons za'atar
- 1/2 teaspoon marash pepper
- 1 teaspoon sumac
Instructions
- 1
Pulse the white beans in the food processor 10 - 15 times until partially mashed.
- 2
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.
- 3
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.