White Bean, Artichoke, Goat Cheese, and Basil Hummus Recipe

by katerina on June 29, 2009

White Bean Hummus

Do you have a dish you whip up when you know people are coming over for a drink at the last minute? Or, not even the last minute, but maybe you aren’t very organized? For me, it is always a fancy hummus or dip. With a well stocked pantry you can create a delicious dip without a trip to the store.

White Bean and Basil Hummus

As we all know, the belief here at Daily Unadventures in Cooking is that adding goat cheese to anything makes it better. (In fact if I ever decide to rename the site, I may just call it A Bit More Goat Cheese if You Please.) If the goat cheese adds creaminess, then the artichokes definitely add a tangy depth of flavor. Plus, not to go all Mrs. Seinfeld on you all, but we are hiding vegetables inside a dip are we not?

Print Recipe

White Bean, Artichoke, Goat Cheese, and Basil Hummus Recipe

(~2 cups)

1 can cannelini beans, well rinsed
1 can artichoke hearts in water.
100 grams soft goat cheese (chevre)
the juice of 1 lemon
1 large handful fresh basil leaves
salt and pepper

Place beans and artichokes in a food processor and pulse for 10 seconds. Scrape down sides and add goat cheese, lemon juice, basil and some salt and pepper. Process until well combined, scrape down the sides and correct for taste, finish with one last pulse. Serve with warm pita and cut veggies.

Calories(approximate per serving): 275

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