Description
a creamy, dreamy, totally addictive white bean hummus loaded with the bright flavors of pesto & lemon. perfect for healthy end-of-summer snacking, an easy appetizer to bring to potlucks, or the perfect snack to bring to a football party!
Ingredients
Scale
- 1 14-ounce can chickpeas, drained & rinsed
- 1 14-ounce can white beans or cannellini beans, drained & rinsed
- 1 lemon, zested and juiced
- 1/2 cup pesto
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- optional: 1 teaspoon crushed red chili flakes
Instructions
- In the bowl of a food processor (or high-speed blender), combine the chickpeas, white beans, lemon zest & juice, pesto, salt & crushed red chili flakes (if using). Puree the mixture. Just as the beans start to break down, with the machine still running, slowly stream in the olive oil. Puree for an additional 2-3 minutes, scraping down the sides as needed, until the hummus is very smooth. Taste and season with additional salt, olive oil, pesto, or chili flake as desired. Transfer the hummus into a bowl, top with an extra drizzle of olive oil, spoonful of pesto, and sprinkle of red chili flakes as desired. Serve with dippers of choice.
Notes
- Store white bean pesto hummus in an airtight container in the refrigerator for up to 2 weeks.