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+ servings

White Bean Hummus Style Dip Flavored with Pine Nuts, Basil and Meyer Lemon

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A super simple recipe you can get on the table in minutes, this white bean version of hummus makes the perfect centerpiece of a vegetarian meal. Layered with aphrodisiac ingredients, it simplifies the whole concept of a romantic dinner for two. 
Course Appetizer, Main Course, Snack
Cuisine Middle Eastern
Dish Type Dip
Cooking Style Easy, vegan, Vegetarian
Diet and Health Healthy
Ingredient white beans
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Author Beth Lee

Ingredients

  • 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

Optional Toppings

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons toasted pine nuts
  • 4 teaspoons za'atar
  • 1/2 teaspoon marash pepper
  • 1 teaspoon sumac

Instructions

  • Pulse the white beans in the food processor 10 - 15 times until partially mashed.
  • 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.
  • 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.