Great variation of Hummus! I cooked my own beans(of course drained them) and used freeze dried basil cause I had it on hand. I chilled it and is great on my Pita chips!!

This is one of my favorite types of hummus, but I use a slightly different recipe. I've found that the standard one has too many grape tomatoes, which make the hummus too runny and give it a too-strong tomato taste. For this recipe, I only would use five or six grape tomatoes -- with most of the juice squeezed out. Also, I've experimented with roasting the garlic and using more of it, with good results.

This recipe is wonderful!... I substituted ricotta (much lower sodium) for the cottage cheese, but otherwise followed the instructions to the letter. The result was a scrumptious soup, delicious cold or warmed up. The only problem was I really wanted a hummus consistency as I planned to stuff hard boiled egg whites with it (like a deviled egg, only with this hummus). I'm fairly certain that even if I'd left out the liquid from the cannellini beans can, it still would have been too runny to call hummus. Kristin? Would you be so kind as to re-read what you put down here in your recipe to verify it's correct? As I said, the flavor combination is wonderful! - Thanks!

It's too runny and has too much basil. I actually drained my cannellini beans, and thank goodness that I did. I wasn't a big fan of the basil. It's texture and flavor over powers the hummus. I think I would try it with a different herb. Definitely not something you could use as a dip or on crackers. I gave it 2 stars only because I hope that I can use it on turkey wraps. Will not make again!