Herbaceous Hemp & White Bean Hummus
A supercharged superfood dip to complement any springtime dish
INGREDIENTS1 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) |
DIRECTIONS1. 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 |
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