Sweet Basil and Artichoke Hummus |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
One of my fave lunches with some crackers and salami. Keeps for about 6 days in the fridge. Perfect for work day lunches... a batch will last you the whole week including sharing with your friends! Note: Traditional hummus calls for Tahini, but I have found that it isn't needed. Ingredients:
1 (14 ounce) can cannellini beans, drained and rinsed (white kidney beans) |
2 garlic cloves |
1/2 cup fresh basil, chopped |
2 artichoke hearts |
1/2 cup olive oil |
1 teaspoon lemon juice |
1 teaspoon salt (i use lawry's seasoned salt) |
1/2 teaspoon black pepper |
1/2 teaspoon paprika |
1 (8 ounce) plain low-fat yogurt (for more creamy texture) (optional) |
Directions:
1. Combine and mix all ingredients in food processor, small chopper, or Magic Bullet until done.
2. If it is too thick for your liking, add more olive oil.
3. Enjoy!
|
|