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 basil pesto plus more for serving
- 4 large cloves garlic, peeled
- juice and zest of 1 lemon
- ⅓ c. 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 (or layer additional pesto in between spoonfuls of hummus in your serving bowl). 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.
You can also top this dip with pesto and then swirled a 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.