White Bean & Basil Hummus

This post was written by Lisa Markley, MS, RDN, who, along with Jill, co-authored the #1 best selling Essential Thyroid Cookbook.

©Recipe by Lisa Markley, MS, RDN

This crowd-pleasing twist on hummus incorporates fresh basil for delicious flavor. Basil is an great source of antioxidant polyphenols known to reduce inflammation.

I was inspired to create this recipe when I discovered that potted basil herb plants were just a dollar more and far more copious in leaves than the pre-cut basil in the store. So I bought a plant, trimmed what I needed, and potted it for later use.  

Ingredients
1 (14-ounce) can cannellini beans, drained and rinsed
1-1½ cups fresh basil, tightly packed
1 teaspoon lemon zest
Juice of 1 large lemon
2 cloves garlic
2 tablespoons sesame tahini
¼ teaspoon red pepper flakes
¼ - ½ cup extra virgin olive oil
Salt and pepper to taste

Garnish
Pine nuts 

Serving suggestions
Sliced cucumbers, bell peppers, carrots, celery, radishes, or zucchini to dip
Gluten-free crackers for dipping
Spread on gluten-free rice cakes or gluten-free bread/wraps   

Preparation 

  1. Place all ingredients in a food processor and puree until smooth and creamy.  
  2. Add a few tablespoons of additional olive oil a little at a time, until you reach desired consistency. Season with salt and pepper to taste and garnish with pine nuts. 
  3. Store in the refrigerator for up to 7 days.     

Labels per our Essential Thyroid Cookbook recipe guideVegan, 30 minutes or less 

Supportive Nutrients per our Essential Thyroid Cookbook nutritional springboardA(beta), B2, B6, C, Ca, Cu, Fe, Mg, Mn, Se, Zn, Gl, Ly

 

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