White Bean and Basil Spread

  • Yield 1 1/2 cups

Good alternative to traditional hummus. Great for picnics.


2 cups (15 ounces) cannellini or small white beans, drained
1 cup packed fresh basil leaves
1 to 3 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper to taste
Lemon juice to taste
Grated lemon zest to taste


  1. Mash the beans in a bowl and stir in the basil, garlic, vinegar, olive oil, salt, pepper, lemon juice and lemon zest.
  2. Chill, covered, for up to one week.
  3. Serve with toasted Italian or whole wheat bread, toasted pita bread and/or assorted party crackers.

NOTE: The spread is much easier to make in a food processor but the end result is brownish in color. If processed in a blender, the end result is greenish in color.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)



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