Basil and Sun-Dried Tomato Hummus

By á-49759

Hummus is traditionally made with chickpeas, but cannellini beans (white kidney beans) yield a fluffy texture and buttery taste. You'll love this variation on a classic.

Ingredients

• 1/4 cup sun-dried tomatoes*
• 1 clove garlic
• 1/4 cup fresh basil leaves
• 1 (14.5-ounce) cannellini beans
• Juice of one lemon (about 3 tablespoons)
• 1 tablespoon olive oil
• Choose water-packed or dried rather than oil-packed. If you use dried, soak them in hot water if they're particularly brittle and reserve the water to thin the hummus*

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Combine all ingredients in a food processor or high-speed blender. Pulse several times, then let it run it until pureed. Add water one tablespoon at a time until the hummus reaches the desired consistency.