Homespun Hummus

Recipe by Jason Jimenez & Photographs by Paige French

In print Volume 02, we learned more about the story behind Homespun Atlanta, a creative dinner series started by Jason & Jamie Jimenez with a goal to communicate their ideals and tastes through the art of food. Below is a recipe they are sharing from the dinner in Vol. 02.

Lemon Basil White Bean Hummus


1 cup dried white beans (navy beans, cannellini, or great northern)

4 ea garlic cloves

1 T tahini

2 T honey

½  cup oil (grape seed or oil blend)

1 lemon zested, juiced

Salt & pepper to season

Basil Lemon Gremolata

¼  cup basil, chopped

¼ cup parsley, chopped

1 lemon, zested

2 garlic cloves, grated

½ cup EVOO

1 tsp chili flake

Salt & Pepper to season


Soak beans overnight in water.Strain beans and rinse well.  Place in pot and cover with water. Bring to a boil then lower to medium heat. Add the garlic cloves. Cook beans until very tender. May take up to an hour.Once the white bean are tender, strain and reserve the liquid for pureeing. While the ingredients are still hot place, in a mixer/ food processor with a little liquid (¼ cup to ½ cup) to help puree. Add evoo, tahini, honey, lemon zest and lemon juice. Season with salt and pepper. Begin pureeing until the hummus is smooth. Blending while beans are hot will create a very smooth hummus but be very careful during this process.

For gremolata, combine all ingredients in a small bowl and mix together. Season to taste with salt and pepper.

Refrigerate up to one week. Garnish with olive oil and lemon-basil gremolata. Pair with crostini, cut veggies, or crackers.