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
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Happy 1st Monday of August! I posted about Where I Get Moving this past Saturday when the month started and encouraged setting your personal intentions during this last full month of summer time. I think I have mentioned before that we usually “reset” around here with a dairy and gluten free meal at the start of [...]
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November 3, 2015
Oh enchilada pie, where have you been all my life? Actually I attempted stacked enchiladas once but because I used a large 9×12 dish so everything was too spread out with only one layer of filling. A thicker, layered pie is essential. Two things we loved most: 1. I did NOT miss rolling up each individual [...]
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May 12, 2015
The North End neighborhood of Boston is the city’s oldest residential area. It is famous for Italian eateries. I don’t know that you can go wrong with any of them! The salads and pastas were authentic and rich at this establishment. La Galleria 33 http://lagalleria33.com 125 Salem St. Boston, MA 02113 (617)723-7233
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