I made hummus for the 4th of July picnic at my parents' house. It was only fitting that it be tinted green. Gotta get some Italian in there somewhere!
When I read about the Cilantro Lime White Bean Hummus on HowSweetEats.com, I really wanted to make it. Mom said she had cilantro that I could have, so I got everything ready and went up to her house to get it.
Only she couldn't find it.
So I decided to substitute basil instead. It's more crowd friendly anyway, since cilantro is such a hit or miss. Now I won't have to warn anyone.
Plus I just happen to have a cute little basil patch growing outside my kitchen door. It really isn't as quaint as it sounds. But it is handy!
And now it's gone. 1 day later.
Try it, it's finger lickin' good.
Basil Lime White Bean Hummus
Adapted from How Sweet It Is
Yield: about 1 cup
1 15-ounce can of cannellini beans, drained and rinsed
2 cloves of garlic, minced
1/4 c fresh basil
zest of 1 lime
juice from 1/2 lime
2 T olive oil
4 T water (add only as needed)
1/2 tsp salt
1/4 tsp black pepper
Combine beans, garlic, basil, lime zest, juice, and olive oil in the food processor and blend until mixed. With the processor on, add water until desired consistency is reached. Add salt and pepper, then taste and add more if needed. Serve with chips or veggies, preferably cold. If you can't wait, eat it right away!