I love a good hummus type dip, it’s no secret. I like to make them 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 spread means I’m always up for trying new varieties and flavour combos. And now I know about the wonders of aquafaba, – aka vegan egg white substitute. Aka the brine or juice from a tin of beans, I’m even MORE happy to experiment as I know I’ll be not only making a yummy spread for snack based activities, I’ll be draining off some great protein rich liquid, ready to be turned into egg free meringues, or made into vegan pancakes… or even to make a carrot cake.
I also love whizzing up my own pesto (especially now I have a super, duper food processor). I recently made a huge batch, and realised I wouldn’t be eating at home for pretty mutch 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 genius or what? Fresh tasty pesto ready to melt onto pasta at a moments notice. ( I know you can keep pesto in the fridge for a week or so covered in a little oil, but somehow it looses it’s bouncy herbyness). 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.
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. I’m certain this would taste equally delicious if you used chickpeas instead of white cannellini beans, however I was particularly wanting the super smooth creaminess that cannellini beans make that can’t be achieved with chickpeas.
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 left over 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.
- 1 Tin Cannellini Beans,
- 1 Tbs tahini
- Juice half lemon
- 1 garlic clove
- 4 Tbs Pesto
- salt & pepper to taste
- 1-2 Tbs water
- 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