| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 15-ounce can cannellini beans, rinsed and drained
- Juice of 1 lemon
- 1 to 2 cloves garlic, peeled and smashed
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Small handful of fresh basil leaves, chiffonade, optional
Instructions
- Combine the beans, lemon juice, garlic and a pinch of salt in a food processor and pulse until coarsely chopped. Add the oil and puree until smooth, about 30 seconds. Transfer the hummus to a bowl. Drizzle with some olive oil and sprinkle with the basil if using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 93 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
Reviews
What inspiration in this recipe! I used sour cream n onion seasoning since it was in stock, extra garlic & onion powder, less oil 1 1/4 C. mostly pure lighter blend, 2 T. red pepper flakes. Huge touchdown at Big Game Day gathering.
Simple and yummy.