lemony basil pesto white bean hummus______________________________I am not one to keep tahini in my cabinets, and for this recipe it's most certainly not needed! A generous hit of basil provides a tang and freshness to the blend, and it must be fresh basil. Dried will not do. If you do not have basil leaves on hand, consider whipping in a tablespoon of jarred pesto sauce in addition to the spoonful suggested atop.
Ingredients
- 1 can white beans (cannellini or great northern)
- 2 Tbsp olive oil
- 1 lemon, juice of (about 2 Tbsp)
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup fresh basil leaves, chopped
- 2 Tbsp grated Parmesan (omit for vegan)
- generous pinch kosher salt
- basil pesto & olive oil, to garnish
Instructions
- Drain and rinse white beans thoroughly. Add beans and all other ingredients except the pesto and additional olive oil to a food processor. Whip until creamy and well-blended. Use a rubber spatula to scoop hummus into an airtight storage container. Top with a heap of basil pesto, olive oil, and additional basil as desired. Refrigerate at least 30 minutes to set (and because it tastes better cold!) Keeps 3-5 days chilled.
Notes
Total batch is closer to 1.5 cups than 2.