Hummus, in my opinion, is one of the most overpriced items at the market. In most cases, a tiny tub can cost anywhere from $3.00-$6.00 and if you love it as much as I do, it barely lasts a few days in the fridge. Luckily, hummus is one of the easiest things to make yourself! Two cans of beans, some olive oil, and garlic, and you already have your base. Plus, when you make your own, you know that you are getting real, fresh ingredients.
A lot of hummus recipes call for garbanzo beans, but in our house, white beans are the winner. They are super smooth, extra creamy and make for an extra tasty dip! I like to add fresh herbs and citrus to amplify the flavor even more. Hummus makes a great afternoon snack with vegetable dippers, or a nice addition to a lunchtime lettuce wrap with turkey, tomato, and avocado. We'll be enjoying this Lemon + Dill White Bean Hummus all week long!
Lemon + Dill White Bean Hummus
2 cloves garlic
2 cans no-sodium Cannelini or Great Northern white beans (rinsed and drained)
1 lemon, juiced
2 Tbsp. olive oil
2 Tbsp. fresh dill, chopped
In a food processor, pulse garlic until minced. Rinse and drain beans, and add to the processor with 1 Tbsp. of olive oil and lemon juice. Pulse until the beans start to become smooth. Add dill, a pinch of salt, and another Tbsp. of olive oil. This is where you have to sort of eyeball it. (ie: the lemons I had were not as juicy as normal, so I juiced two) You may need more olive oil, salt, and lemon juice. Adjust it to what tastes best to you. Pulse until the mixture is a smooth and creamy consistency then you're ready for dipping!
*This recipe has been tested and approved by Mark. "Oh whoah, you really can just eat it with a spoon".