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
September 30, 2015
We have officially had a full week of gray, rainy days in Charlotte. I have to really, really push through the way that weighs me down. Even though the kitchen is my oasis and I love love love to cook, I drag when there’s no sunshine. Enter a slow cooker recipe that turned out so [...]
{ }
July 6, 2015
This smoothie works well as a treat when the little ones are tired of toast, English muffins, cereals, cut up fruit, yogurt, and nutrition bars and it’s pleasing to me as a mom sneaking in so many nutrients helping them start their day off strong! Full of vitamin C, A, iron, fiber, protein, omega-3, and [...]
{ }
July 7, 2015
I’ve been receiving requests for Indian food recipes and this one requires no culinary expertise. The gravy drowning the chickpeas is light but full of spices making a totally mouthwatering experience. On a day that I was scheduled to work at the hospital and knew it was going to be a long day, I developed this recipe. [...]
{ }
