Basil Lima Bean Hummus

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Hello friends! Free Monday made this week fly by and I am so excited that Friday is here!

Today I have a fun recipe to share. It all started with the bean mousse we had at the Arcadia Vegetarian Wine Dinner last week…

I couldn't get the cucumber mousse cups off my head and I knew we had a bag of frozen beans in the freezer. Despite not having anything full for the beach when I got home from work on Friday night, I started making a batch of hummus. You see where my priorities are.

We needed a healthy snack for the trip. 🙂

I ate some cookies with the hummus before I left and then packed the rest in a refrigerator so I could share it with my friend Jess and her family on the beach. He was a little apprehensive when we launched it one night as a pre-dinner appetizer (you never know how new foods are going to be prepared), but it was a huge success! A couple of people even thought there was some kind of cheese because it tasted so creamy… no, it's vegan.

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Description

A new twist on an old classic, this lime bean hummus is creamy, sweet, and super easy to make!


Ingredients

  • 12 oz bag of frozen beans
  • 1 tablespoon of tahini
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 medium garlic cloves, sliced
  • 1/2 teaspoon of sea salt
  • 1/4 cup chopped fresh basil
  • freshly ground pepper, to taste
  • 1/4 – 1/2 cup reserved cooking liquid or water, more or less to lose weight as desired

Instructions

  1. Cook lime beans according to package directions, drain and reserve 1 / 4-1 / 2 cup of the cooking liquid.
  2. In a food processor (affiliate link), combine all ingredients except cooking liquid or water.
  3. Puree until smooth, gradually add the liquid you want to thin and scrape down the sides of the bowl as needed.

By the way, I was getting a lot of emails from people asking for an easy way to print my recipes, so now I'm formatting them with the Print button. I hope this is useful!

This recipe is a lovely change of pace from regular hummus – it tastes sweeter and works great as a dip with crackers or vegetables, spread on sandwiches, or as a salad dressing. Speaking of cookies, the ones in these photos are Trader Joe’s Raisin Rosemary Crisps and they are phenomenal. My cousin told me about them a few weeks ago and now I'm in love with a.k.a I can't stop eating them for a handful. If you buy them, don't blame me, I gave them a fair warning. 😉

Let me know what you think of hummus if you try it!

Basil, bean, and muslima

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