I love a good hummus type dip, it’s no secret. In fact, I think everyone likes a good dip. This is why this utterly brilliant Pesto & Cannellini Bean Hummus dip using a few basic store cupboard ingredients is perfect for right now.
I originally made this recipe way back in 2016, but you know what? It’s still great!
What I wrote back then…
I like to make dips for parties, I like to have them in the fridge for snack attacks. I like them to spread on sandwiches and I even like to take little pots in to work for brain fuel. Hell, I even like a bit of hummus on toast for breakfast. Maybe with a bit of tomato. Or avocado. Total maverick I know.
My love of a good bean-based hummus spread means I’m always up for trying new varieties and flavour combos. You can use almost any bean to make a dip (perfect for when you can’t get the ‘one’ bean you need!) so feel free to substitute the cannellini beans for butter beans or even chickpeas!
I also love whizzing up my own pesto. I recently made a huge batch and realised I wouldn’t be eating at home for pretty much the rest of the week and had a little panic. Until I had the brilliant idea of freezing the pesto into ice cubes, which I later decanted into a plastic freezer bag to pop out as I needed them. Am I a genius or what? Fresh tasty pesto ready to melt onto pasta at a moment’s notice. ( I know you can keep pesto in the fridge for a week or so covered in a little oil, but somehow it loses its bouncy herbiness). If you need a recipe for vegan pesto, see here for a recipe with how to make pesto out of pretty much any herb you have to hand.
You can also use the jarred kind of pesto to make this yummy dip. Just make sure it’s vegan! (We like La Conserve della Nonna pesto!)
Anyway, the desire for a new snack, plus some bean juice for another baking experiment, plus remembering I had fresh pesto stashed in the freezer equals this scrummy white bean hummus.
One tin of beans makes enough dip for two people for a fairly substantial snack with some crunchy carrots and sugar snap peas and leaves a decent pot leftover to take to work that will probably last at least two more lunches. Pretty impressive for a 50p can of beans & a bit of flavour pimping.
Plus don’t worry if you don’t have the stipulated tahini in the dip, it’s equally delicious without it.
Let us know if you make this yummy Pesto & Cannellini Bean Hummus & what you spread it on!
- 1 Tin Cannellini Beans ,
- 1 Tbs tahini OPTIONAL!!!
- Juice half lemon You can use lemon juice from a bottle if you need to.
- 1 garlic clove
- 4 Tbs Pesto
- salt & pepper to taste
- 1-2 Tbs water
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Drain the tin of beans
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Put all the ingredients except the water into a food processor or blender and blitz until creamy.
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Add a little water to loosen up the mix if it needs it.
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Taste for seasoning and add extra salt or lemon juice as needed.
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Serve with crudites or as a sandwich spread
Vegan Smashed Potato & Sage Rösti