We have some rainy day blues going on here with a pretty empty fridge and pantry as well as a dead car battery. That’s no bueno when you’re feeling snacky! Thankfully, I had a carton of beans and still tons of basil in my summer garden. You can use this recipe as a rough guide. I find that to whip up any type of hummus on a whim, you just need a legume (beans, chickpeas, even lentils), fresh or dried herbs, and some fat like olive oil or tahini or in this case, I used both.
White Bean Pesto Hummus
Charlotte Veggie
GF, GRF, DF, NF
Makes a little over 1 cup
Refrigerate up to 10 days
Ingredients:
1.5 cups cooked cannellini/white beans OR rinse and drain one 15.5 oz. can OR on 13.4 oz. carton
2 tbsp tahini
1 tbsp olive oil
Juice of 1 lemon
1 garlic clove
1-2 cups loosely packed whole basil leaves, rinsed
1/4 tsp salt
1/8 tsp black pepper
Directions:
Blend in a food processor to desired consistency.
See my appetizers section for more dips and sauces!
Tagged as:
dip,
mediterranean,
tuscan
November 4, 2015
The key to a good, palatable bowl of oatmeal is retaining some of the original oat texture and preventing the transformation to mush. I use rolled oats (not quick oats) because I can better control that process and they still cook really fast. You can certainly make this recipe with quick oats or steel cut oats [...]
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July 6, 2015
Tonight marks 1 week since the launch of Charlotte Veggie! I am overwhelmed by the positive response and I can already tell that all of you will be energizing and evolving this site. I thank you dearly. I also want to give an enormous shout-out to my Creative Team in this post. These people were instrumental [...]
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September 14, 2015
There was a time when extra overripe bananas meant the pleasure or pressure to bake. Once I made the banana ice scream recipe from the Vitamix cookbook, I realized that bananas were just as useful frozen as any other frozen fruit. This is an easy way to preserve those spare bananas without them sticking together! [...]
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