White Bean Basil Hummus

Adding fresh basil to hummus gives a pleasant twist to a beloved favorite. For those devoted to traditional hummus making, forgo the blender and grind the mash by hand with a pestle and mortar.


  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1 Tbsp. lemon juice
  • 1 can garbanzo beans, Rinsed, drained and skin removed 1 can white beans, rinsed and drained
  • 2 Tbsp. tahini
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 2-4 Tbsp. water
  1. Place all ingredients except water and basil into a food processor and process, you may have to stop and scrape down the sides.
  2. Next add basil and water and puree until basil is mixed well.

Recipe and Photo by Sarah O’toole of Cooking With CSA

Crockpot Anasazi Beans and Vegetable Soup

White Bean Sorrel Patties

Recipe & Photo by Sarah O’Toole of Cooking with CSA


1 can garbanzo beans

1 can cannellini beans

1 cup sorrel, steams removed

2 Tbsp. sunflower seeds 1/2 cup parsley

1 Tbsp. dried oregano 3/4 cup nutritional yeast 2 Tbsp. salt

1 Tbsp. garlic powder 1 lemon juiced

Tahini Dipping Sauce (optional) 4 Tbsp. tahini

3 Tbsp. miso paste

1 Tbsp. water


Preheat oven to 375°F. Oil a baking sheet.

Drain and rinse your canned beans. Add beans to a large mixing bowl. Add in all other ingredients for the patties. Mash all the beans by hand with a large fork. You want more beans mashed then not.

Arrange your patties into small sliders. Should make 6-8, depending on the size. Bake for 24 minutes. Remove from oven. Serve on a bun or without a bun and tahini sauce over the top, if using.

(To make the sauce simply mix the tahini with the miso and water. Stir well).