White Bean Basil Hummus (Vegan, Oil-free, & Gluten free)
This white bean hummus is a spin on the traditional chickpea based hummus. It's creamy, packed with flavor, and can be used in a ton of ways; serve with veggies or crackers, spread it on toast, on pasta, or serve any way you like.
15 oz can of cannellini beans, drain and rinse, but reserve 1/4 cup of the liquid from the can
3 tbsp tahini
Juice from 1 lemon (3-4 tbsp)
2-3 cloves of garlic
1/8-1/4 cup fresh basil leaves
1/2 tsp cumin
Salt and pepper to taste
Add all ingredients to a food processor or blender and blend until smooth, scraping down the sides if needed.
Store in an air tight container in the fridge for up to a week.