Ingredients

• One 15-ounce can cannellini beans, rinsed and drained
• Juice of 1 lemon
• 1 to 2 cloves garlic, peeled and smashed
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Small handful of fresh basil leaves, chiffonade, optional

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Instructions

1. Watch how to make this recipe.
2. Combine the beans, lemon juice, garlic and a pinch of salt in a food processor and pulse until coarsely chopped. Add the oil and puree until smooth, about 30 seconds. Transfer the hummus to a bowl. Drizzle with some olive oil and sprinkle with the basil if using.