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 19, 2015
Feast your eyes and carve into this beauty. There is something grand and elegant about an entire head of cauliflower golden and speckled. Carving into it is fun too! The cauliflower absorbs the herbs, olive oil, and spices well making every bite delicious. Although it is baked for over an hour at high heat, it [...]
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July 8, 2015
I try to use as many organic, non-genetically modified, and unprocessed ingredients as possible. I do also look at sodium content, words I can’t pronounce and don’t recognize. But I didn’t want my recipe lists to sound too wordy so I haven’t labeled every ingredient in my posts as such. I do understand others may have [...]
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February 6, 2016
We are all geared up here in Charlotte to cheer on the Carolina Panthers in the Super Bowl tomorrow! I thought I would compile a list of Charlotte Veggie recipes that are quick, gourmet, and game friendly to make your party menu plan easier: Asparagus Fries and Smoky Red Pepper Hummus White Bean Pesto [...]
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