It’s hard to become bored with hummus, but every once in a while it’s fun to put a twist on the original recipe. White beans are smoother than chickpeas, and basil brings a lightness to the dish—and a delicious aroma.


  • 1 can (14.5 ounces) cannellini beans, rinsed and drained
  • 2 cloves garlic
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon tahini
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1lemon, juiced
  • Handful fresh basil leaves, plus more for garnish


  1. Blend all ingredients except basil in a food processor until smooth, about 3 minutes, scraping down sides as necessary.
  2. Garnish with additional basil leaves, olive oil, and freshly ground black pepper.