Experience a burst of Mediterranean flavors with this Garlic White Bean Basil Hummus paired with crispy pita chips. Creamy white beans, aromatic basil, and zesty garlic blend to create a delectable dip that’s both nutrient-packed and satisfying. Perfect for parties or a simple snack, this hummus will quickly become a staple in your repertoire.
Garlic White Bean Basil Hummus with Pita Chips
Equipment
- Baking sheet
- Can opener
- Colander
- Measuring Spoons
- Knife
- Cutting board
- Large bowl
- Food processor
Ingredients
- 2-3 pita pockets sliced into triangles
- 4 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- ½ teaspoon za’atar optional
- 1 15- ounce can cannellini beans rinsed and drained
- 2 cloves garlic chopped
- 2 tablespoons fresh lemon juice
- 6 large basil leaves
Instructions
- Heat oven to 425°F. Line a baking sheet with a silicone mat or aluminum foil.
- Toss pita slices, 1 tablespoon olive oil, and ½ teaspoon salt, ½ teaspoon black pepper, and za’atar (if using) in a large bowl. Lay triangles flat on a baking sheet, avoiding any overlap.
- Bake 5-10 minutes, checking frequently to avoid burning.
- Add beans, garlic, lemon juice, basil, and remaining salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add 3 tablespoons of olive oil while the machine is still running. Process until the mixture is creamy. Add water, 1 tablespoon at a time, if the mixture appears too thick.
- Serve topped with a drizzle of olive oil and extra basil.
- Store in the fridge for 3-4 days.
Notes
Recipe adapted from Ambitious Kitchen