White bean hummus with homemade pesto
Servings: 6
Ingredients
- 400 g cooked butterbeans
- 3 heaped tbsp tahini
- 50 ml extra virgin olive oil
- 50 ml water
- 4 cloves crushed garlic
- 1 tbsp lemon juice
- 2 tbsp pesto*
- Salt and pepper to taste
- Chilli flakes optional
- Dukkah optional
- Fresh oregano optional
Instructions
- Blitz the beans, tahini, crushed garlic, lemon juice, olive oil and water in the food processor. Add more oil or water if you want it smoother.
- When you are more or less happy with the texture, add the pesto last and pulse quickly.
- Season to taste and drizzle some olive oil over before serving with toasted pitta bread or focaccia scattered with chilli flakes, dukkah spices and oregano.
Notes
* To make sure this recipe is suitable for vegetarians, choose a pesto or make one that is free from parmesan cheese containing animal rennet.