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White Bean Basil Pesto Hummus
4.7 from 9 votes

White Bean Basil Pesto Hummus

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. In a food processor, combine the roasted garlic cloves with the cannellini beans, tahini paste, water, basil leaves, lemon juice, honey and cayenne pepper.
  3. Process for a couple of minutes, scraping the sides every so often, till a chunky hummus forms.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 103

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.