Herbaceous Hemp & White Bean Hummus
A supercharged superfood dip to complement any springtime dish
1 ½ cups cooked cannellini or navy beans (from scratch or a 15 oz. can, rinsed)
3 Tbsp. tahini
2 Tbsp. cold-pressed olive oil
1 garlic clove, minced
¾ tsp. salt, plus more to taste
¼ cup + 1 Tbsp. fresh squeezed lemon juice
1 tsp. lemon zest (from an organic, unwaxed lemon)
2 Tbsp. Navitas hemp seeds
2 Tbsp. chives, minced
2 ½ Tbsp. dill fronds (fresh)
1 Tbsp. tarragon leaves (fresh)
1. Put the beans in a food processor and blitz until they become a thick paste, scraping down sides of the bowl as necessary.
2. Add the tahini, olive oil, garlic, salt and lemon juice and blend until fully combined and creamy, about 4 minutes, scraping down the sides as needed.
3. Add the lemon zest, hemp seeds and herbs and blitz until you reach your desired consistency—briefly for a textured hummus and a few minutes for a smooth spread. Enjoy!
Submitted by: Meredith Rosenbluth