Basil and white bean hummus is a delicious, vegan-friendly nut-free side dish made with kidney beans, tahini, and other flavorful ingredients. It’s also gluten, egg, soy & lactose free.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens:
⏱ 8 mins – easy
🍽 8 servings – 137 kcal per serving
|
Serving
76g |
Fat
9g |
Sat. fat
1g |
Sodium
224mg |
|
Carbs
10g |
Fibers
2g |
Sugars
1g |
Proteins
4g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 14 ounce kidney beans
- 1 cup basil
- ¼ cup parsley
- 1 lemon
- 2 cloves garlic
- 2 tbsp olive oil
- ¼ cup tahini
TOOLS
- 1 knife
- 1 squeezer
- 1 colander
- 1 food processor
- 1 serving plate
STEPS
Peel and slice the garlic.
Squeeze the lemon with a squeezer to get lemon juice.
Rinse the kidney beans.
Drain the rinsed kidney beans in a colander.
Put the basil, parsley, olive oil, tahini, sliced garlic, lemon juice, drained kidney beans, salt, and black pepper in a food processor. Blitz until smooth.
Transfer to a serving plate.
It’s ready to be served !
