In a small pot, add Cannellini Beans, Fennel Seed, Celery Salt, and Onion powder.
Bring the beans & seasoning to a boil. Lower heat & simmer, uncovered, for 15 minutes. Stir occasionally.
Remove seasoned beans from heat. Stir in Lemon Juice, Tahini, Basil Paste and Olive Oil.
Stir well. At this point, you can add ground sea salt and ground pepper to taste.
Pour mixture into a food processor or blender. Process until smooth and creamy.
Pour into a serving bowl. Garnish with chopped olives. Drizzle a tablespoon of olive oil over the top of the hummus.
Serve with gluten free pita bread, carrots, cucumber slices, celery or tortilla chips.