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Herbaceous Hemp & White Bean Hummus Recipe
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 |
A supercharged superfood dip to complement any springtime dish.
Ingredients
1½ 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 Organics Hemp Seeds
- 2 Tbsp. chives, minced
- 2 ½ Tbsp. dill fronds (fresh)
- 1 Tbsp. tarragon leaves (fresh)
Directions
Put the beans in a food processor and blitz until they become a thick paste, scraping down sides of the bowl as necessary.
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.
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!