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
December 24, 2015
Merry Christmas! We have been baking all morning for Santa, friends, family, and neighbors! We choose ginger snaps, sugar cookies, and chocolate chip cookies. This is my favorite book to refer to when I want to make cookies. You can check it out here. There are so many different types of cookies, bars, squares, and biscotti whether [...]
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July 10, 2015
I find joy in the abundance of fruits which are in season this time of year. I love all of the stone fruits but I am not as familiar with fresh apricots. They caught my daughter’s eye at the grocery store and into the cart they went. I like how the apricots ripened much faster [...]
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November 17, 2015
Thanksgiving is only about 10 days away! I plan on giving you ideas for healthy, tasty, plant based options to keep your tastebuds happy, keep the infammation down, your waistline slimmer, energy level more stable, and satisfy both vegetarian non-veg guests alike. Whether you call these fries or wedges or use them in as your next taco [...]
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