White Bean Basil Pesto Hummus

• Produce

  • 3/4 cup Basil, fresh loosely packed leaves
  • 3 Garlic cloves

• Condiments

  • 1 tsp Honey or agave nectar
  • 2 1/2 tbsp Lemon juice, freshly squeezed
  • 3 tbsp Tahini paste

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 Basil leaves and pine nuts, Fresh

• Prepared

  • 1 Crudites

• Liquids

  • 1 tbsp Water

• Other

  • 3 1/2 cups Soaked and cooked cannellini beans or 2 cans (15 oz each of cannellini beans, drained and rinsed
  • Small saucepan, food processor or blender

Found on toriavey.com

Description

Ingredients

• 3-4 garlic cloves
• 3 1/2 cups soaked and cooked cannellini beans or 2 cans (15 oz each) of cannellini beans, drained and rinsed
• 3/4 cup fresh basil leaves, loosely packed
• 1/4 cup olive oil, plus more for garnish
• 3 tbsp tahini paste
• 2 1/2 tbsp freshly squeezed lemon juice
• 1 tbsp water
• 1 tsp honey or agave nectar
• 1/4 tsp 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
• Small saucepan, food processor or blender

Directions

• 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.