White Bean Basil Pesto Hummus

Name: White Bean Basil Pesto Hummus
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 servings
Ingredients: 3-4 cloves garlic; 3 1/2 cups soaked and cooked cannellini beans; 3/4 cup fresh basil leaves, loosely packed; 1/4 cup olive oil, plus more for garnish; 3 tablespoons tahini paste; 2 1/2 tablespoons freshly squeezed lemon juice; 1 tablespoon water; 1 teaspoon honey or agave nectar; 1/4 teaspoon cayenne; salt to taste; Fresh basil leaves and pine nuts; Crudités, breadsticks, pita and/or crackers for serving

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
12 servings
Calories
103 kcal
Course
Appetizer
Cuisine
Mediterranean

White Bean Basil Pesto Hummus

Iris Warren

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Simple recipe for white bean hummus with fresh basil, roasted garlic, olive oil and fresh lemon juice. Healthy, tasty Mediterranean dip.

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Ingredients

Servings

3-4 cloves garlic
3 1/2 cups soaked and cooked cannellini beans (or 2 cans)
3/4 cup fresh basil leaves, loosely packed
1/4 cup olive oil, plus more for garnish
3 tablespoons tahini paste
2 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon water
1 teaspoon honey or agave nectar (use agave to make vegan)
1/4 teaspoon cayenne
salt to taste
Fresh basil leaves and pine nuts, optional garnish (if serving to guests with nut allergies, omit the pine nut garnish)
Crudités, breadsticks, pita and/or crackers for serving (for gluten free and/or vegan, please make sure accompaniments are gluten free and/or vegan)

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Instructions

In a small saucepan on the stovetop, roast the garlic cloves in the olive oil over low heat for about 30 minutes, stirring every so often, till golden and soft. Remove from heat and cool to room temperature. Separate the garlic cloves from the oil; reserve both.
In a food processor, combine the roasted garlic cloves with the cannellini beans, tahini paste, water, basil leaves, lemon juice, honey and cayenne pepper.
Process for a couple of minutes, scraping the sides every so often, till a chunky hummus forms.
With the food processor running, drizzle in the roasted garlic oil. Continue to process till the hummus is smooth and creamy. Taste and add salt if needed. Typically canned beans have already been salted, so you may not need to add much more. I usually add between 1/4 tsp- 1/2 tsp of salt. Be sure to add carefully, as the mixture can become too salty rather quickly. If you would like to adjust the texture of the hummus and make it softer, add more water 2 teaspoons at a time and process till the texture is to your liking.
Transfer the hummus to a container or serving plate and chill in the refrigerator. If desired, drizzle with olive oil and sprinkle with pine nuts before serving (to keep this recipe nut free, omit the pine nut garnish). Serve with toasted pita or pita chips, crudités or your favorite cracker.

Notes

You will also need: Small saucepan, food processor or blender

Nutrition Information

Show Details

Calories 103kcal (5%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 6g (9%) Sodium 113mg (5%) Potassium 27mg (1%) Fiber 2g (8%) Vitamin A 95IU (2%) Vitamin C 1.9mg (2%) Calcium 41mg (4%) Iron 1.4mg (8%)