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!