Snacks like this one will soon become my crutch.
In the coming weeks, we’ll be losing access to our kitchen for a little while. What started out a couple months ago as a serious leak situation turned into a partial kitchen gut and now a full kitchen remodel.
It was something we planned on doing someday anyway, but SOMEDAY is the key word in that sentence. We definitely were not banking on it happening this soon. Especially since our current kitchen wasn’t in bad shape to begin with! With our kitchen already partially gutted and no way to match the existing counters/floors that were damaged, we decided to just go for it. My type-A personality (aka planner to the extreme) was thrown for a loop, but it will all be worth it in the end, I’m sure.
I am absolutely thrilled (and beyond grateful) to have my resulting dream kitchen, but I’m not looking forward to the upheaval process that inevitably has to take place beforehand. With as much cooking as I do, I am going to have to get used to relying on take out and no-cook meals like salads and sandwiches. Things could be worse, for sure, but it will undoubtedly still be an adjustment for me.
So, dips like this one that come together with zero cooking and one plugged-in appliance, will definitely become a regular thing around here. I’m not complaining, either. I LOVE hummus. Actually, I’m pretty much obsessed with dips of any kind. Whenever we have people over, no matter the number, I always plan a dip to serve. They always go over fantastically! Hummus is a winner for many reasons. It’s easy, flavorful, and super fast. Win-win-win.
This particular hummus is made with my favorite beans ever: cannellini. SO CREAMY. I throw in the classic hummus flavors (garlic, lemon, tahini) but also put a twist on things with balsamic vinegar, mustard, and fresh basil leaves. The resulting flavors are reminiscent of classic hummus but with a tangy, fresh twist. Yum.
While my cooking in general (and perhaps for this blog! Sad face) will take a temporary hiatus, at least I know I can produce yummy things like this with little time and effort. Definitely going to be necessary in the coming weeks.
More recipes like this to come (along with before and after reno pictures!).
Garlicky White Bean & Basil Hummus (makes 6 servings)
1 (15-oz) can white cannellini (or navy) beans, drained and rinsed well
2 garlic cloves, finely minced
Juice of 1 lemon
2 tablespoons tahini
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
¼ cup plain Greek yogurt
⅓ cup fresh basil leaves, lightly chopped or torn
2 tablespoons olive oil
Salt and pepper, to taste
Combine all the ingredients in the bowl of a food processor and blend until pureed and smooth. Check for seasonings. Transfer to an airtight container and refrigerate for at least an hour before serving to allow the flavors to meld. Serve with crackers, pita chips, or fresh veggies.