Sweet Basil and Artichoke Hummus

One of my fave lunches with some crackers and salami. Keeps for about 6 days in the fridge. Perfect for work day lunches... a batch will last you the whole week including sharing with your friends! Note: Traditional hummus calls for Tahini, but I have found that it isn't needed.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1 (14 ounce) can cannellini beans, drained and rinsed (white kidney beans)
• 2  garlic cloves
• 1⁄2 cup fresh basil, chopped
• 2  artichoke hearts
• 1⁄2 cup olive oil
• 1  teaspoon lemon juice
• 1  teaspoon salt (I use Lawry's seasoned salt)
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon paprika
• 1 (8 ounce)  plain low-fat yogurt (for more creamy texture) (optional)

Directions

1. Combine and mix all ingredients in food processor, small chopper, or Magic Bullet until done.
2. If it is too thick for your liking, add more olive oil.
3. Enjoy!