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    Home » Recipes

    Pesto & Cannellini Bean Hummus

    Published: Mar 18, 2020 · Modified: Jul 8, 2020 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    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    I originally made this recipe way back in 2016, but you know what?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!

    Cannellini and pesto dip on a plate with crackers this recipe

    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.

    Cannellini and pesto hummus dip

    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.

    Pesto and Cannellini bean dip

    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!

    📖 Recipe

    Pesto and Cannellini bean dip

    Canellinni Bean and Pesto Hummus

    Louise-Claire Cayzer
    A super yummy, quick and easy dip made with easy to find ingredients. Either make your own pesto and use in this, or buy some vegan pesto. Perfect for parties, sandwiches or to take on picnics.
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    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Course Snack
    Cuisine Vegan
    Servings 6
    Calories 103 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 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

    Instructions

    • Drain the tin of beans
    • Put all the ingredients except the water into a food processor or blender and blitz until creamy.
    • Add a little water to loosen up the mix if it needs it.
    • Taste for seasoning and add extra salt or lemon juice as needed.
    • Serve with crudites or as a sandwich spread

    Nutrition

    Calories: 103kcalCarbohydrates: 12gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 238mgPotassium: 11mgFiber: 3gSugar: 1gVitamin A: 202IUVitamin C: 2mgCalcium: 60mgIron: 2mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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