In honor of Cassie’s 25th (plus 6) birthday today (Happy Birthday, Cassie, if you’re reading this!), I whipped up some hummus – it’s her favorite. This flavor of hummus got rave reviews with my coworkers. If you’re not a fan of garlic, you may want to cut the garlic in this recipe in half. I looooove garlic and thought the dip was delicious as is. However, garlic permeated the air around my desk the entire day – I’m sure this didn’t make my nearby coworkers too happy!
- 1 c. dried white beans (cannellini)
- 6 oz. plus 1 oz. basil pesto
- 4 large cloves garlic, peeled
- juice and zest of 1 lemon
- 1/3 cup olive oil
- salt and pepper to taste
- Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add four cups of water and a teaspoon of salt and bring to a boil.
- Reduce heat and simmer about one or two hours. Drain and rinse beans with cold water.
- Add all ingredients (except for the 1 oz. of pesto) to a food processor or blender. Process or blend until smooth. Drizzle with additional pesto before serving. Serve with crackers, pita chips, tortilla chips or veggies.
You can make this recipe a lot easier on yourself by using canned beans (which I detest) and store-bought pesto (I’m not opposed to using this as a shortcut). Or use your favorite homemade pesto. I think Cilantro Pesto would taste great in this recipe.
I topped this dip with the remaining pesto and then swirled my knife through it. Refrigerate overnight and the next day you’ll have a swirly design of primarily basil while the olive oil will from the sauce will rise to the top.