If you are looking to brighten up your hummus game then you have come to the right place. While this strictly isn’t exactly hummus it is still in the same family so I am using the term loosely here. It’s a butter bean dip with hints of everything that makes basil pesto fabulous.

It is a bright green dip with lots of freshness and zing. It is perfect on veggie sandwiches, on your favourite nourish bowls or simply serve it as a dip with crackers or veggies. It is versatile and delicious and I hope you will like it!

Other hummus recipes and bean dips you might like: Classic Hummus, Roasted Bell Pepper and Cannellini Bean Dip, Roasted Butternut Squash Hummus and Smokey Butter Bean Hummus.

Malin x

Pesto Hummus

Makes roughly 1,5 cup

INGREDIENTS:

0,25 cup pine nuts

1 can butter beans, or equivalent home-cooked

1 cup fresh basil leaves

1 cup baby spinach

1/2 lemon, juice

2 garlic cloves, minced

2 tbsp nutritional yeast

2 tbsp extra virgin olive oil

Top with:

Extra virgin olive oil

Basil leaves

Toasted pine nuts

METHOD:

Heat a dry skillet over medium heat. Once warm toast the pine nuts in the pan for 3-4 minutes, shaking it often, or until they are lightly golden and fragrant. Transfer to a small bowl or plate and set aside.

Add the remaining ingredients for the dip to a food processor bowl with an s-blade. Lastly add 2 tbsp of the pine nuts into the food processor as well, at this point they should have cooled down a little.

Blend on auto until the dip is smooth and creamy. If you find it seems a little dry add 1 tbsp of water at a time until you reach your preferred consistency. Season to taste accordingly.

Store in an air tight container in the refrigerator for up to a week.

basil beans cannellini dip hummus pesto side white beans