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Sundried Tomato Navy Bean Hummus

This is a delicious and easy hummus to make and it a great alternative to chickpea hummus. The dip is a super nutritious and creamy dip.
Print Recipe
Prep Time 15 minutes
Servings 2.5 cups

Ingredients
  

  • 15 oz can of organic navy beans (Eden brand is recommended - can lining is BPA, BPS, and Pthalate free)
  • 2 TB tahini
  • 1 TB extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1 garlic clove
  • 1 tsp pink himalayan salt
  • ½ cup purified water (or amount as needed for best thickness)
  • ½ tsp rosemary spice
  • 1 tsp Everything spice
  • ½ cup sundried tomatoes (if packed in oil, then drain the oil)
  • pinch red pepper flakes
  • 1 TB fresh basil

Instructions
 

  • Drain and rinse the beans and add into a food processor.
  • Drain the oil from sundried tomatoes and add into the food processor.
  • Add the remaining ingredients of tahini, olive oil, lemon juice, garlic, salt, spices and water into the food processor and blend until creamy.
  • If additional water is needed, add 1 TB more at a time and blend until it is the desired consistency.
  • Serve with veggies.

Notes

This recipe was adapted from Herbivores Kitchen Navy Bean Hummus.