INGREDIENTS:
•
15 ounce can organic navy beans, drained
•
8 sun dried tomatoes packed in olive oil, drained (reserve oil)
•
1 or 2 cloves garlic cut in cut in halves, to taste preference
•
Chopped fresh basil
•
Extra virgin olive oil, to desired consistency
•
1 tablespoon lemon juice, freshly squeezed
•
1-2 tablespoons tahini paste
•
Celtic Sea Salt, finely ground, to taste
•
Freshly ground black pepper
INSTRUCTIONS:
• Rinse and drain the navy beans.
• Place in food processor.
• Next, roughly chop sun dried tomatoes, garlic and basil, and add to processor.
Pulse until smooth.
• Next, add the lemon juice, tahini paste, salt and pepper.
• Lock the lid securely into position, and pulse intermittently.
• While pulsing, steadily stream in the olive oil and allow to pulse until well
blended, and achieving a visibly smooth, paste-like texture.
• Transfer to a medium sized bowl. If possible, cover and refrigerate for a few
hours to allow flavors to meld.
• Before serving, swirl the hummus with the back of a spoon, and then drizzle
• the reserved olive oil from the jar of sun dried tomatoes.
• Garnish with a fresh basil leaf, and serve with assorted crackers and veggies
• such as cut carrot and celery sticks.
• Best stored in an airtight glass container in refrigerator for maximum two day
freshness.
JASMINE'S PLACE
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