The weekend after my birthday I had a special birthday dinner with my family at home. My sister came over and did all the cooking while I got to sit back and relax for a change. It was an extremely difficult task but I managed to control myself.
It seems like that day was only yesterday but a whole month has flown by already. At this rate, pretty soon I’ll be celebrating my 100th birthday!?
Anyway, I love when my sister comes over. She’s fun. She’s cool. Did I mention she’s vegan? And she always brings along a bag full of Trader Joe’s goodies, usually stuff I’ve never tried. Well this time was no exception — she brought hummus, tabbouli, pita bread, and a few other stuff to make the dinner. My mouth was salivating!
The first thing I tried was the white bean and basil hummus on pita bread slices with tabbouli on top. I loved it so much, that I kept reaching for seconds. I almost left no room for dinner! Oops.
Birthday Dinner Menu
Appetizer: Trader Joe’s White Bean and Basil Hummus and Tabbouli served with Pita Bread.
Dinner: Mixed Greens Salad with Vinaigrette.
Pasta with Beef-Less Ground “Beef” and Marinara Sauce.
Dessert: Trader Joe’s Vegan Chocolate Chip Cookies
Well. a few weeks later after this wonderful dinner, my craving for hummus grew incessantly. Oh I could still taste it, that hummus with creamy white beans and sweet basil was absolutely delicious.
“I have to buy some, pronto,” I said to myself. But there was just one tiny little problem. The nearest Trader Joe’s is a long drive away: down one hill, around another hill, and some 30 more minutes later. That leaves me with only two options: fueling up the car or making my own hummus at home. Obviously, I chose the latter of the two.
And you know what? I’m really glad I made my own white bean and basil hummus. There’s really nothing to it, it’s super simple and with the aid of a food processor it’s ready in just a matter of minutes.
Best of all, it’s so versatile, and there’s no wrong way to eat it. Trust me. I usually just eat it with a warm corn tortilla. But you could also use this hummus as a dip with pita chips, pretzels, and even tortilla chips. It could also be used as a spread on toast, sandwiches, pita bread, plain pizza crust, or wraps. It’s great as a vegetable dip too!
So what are you waiting for? Make this hummus now!
White Bean and Basil Hummus
|Yields||1 1/2 cups|
- 1 3/4 cup white beans (drained and rinsed)
- 2 1/2 tablespoons lemon juice
- 1 tablespoon tahini (or natural peanut butter)
- 1 garlic clove (minced)
- salt to taste
- extra virgin olive oil
- fresh basil (chopped)
- dried basil
|Drain and rinse white beans (canned or boiled) and set aside. Reserve about 1/2 cup to thin hummus to your preference.|
|Transfer beans to food processor. Pulse until completely smooth. Next add lemon juice, garlic, tahini or peanut butter. Blend together. Taste and adjust, seasoning with salt. Garnish with a drizzle of olive oil, freshly chopped or minced basil and/or dried basil. I like using both fresh and dry basil for extra basil flavor!|
|Store in an airtight container and refrigerate.|