2 cans cannellini beans, drained
3 Tbsp. jarred pesto (be sure to find one without nuts if you are serving those with allergies)
1 head roasted garlic
1/3-1/2 cup apple cider or tomato vinegar
1/4 cup olive oil
Special Equipment: Food Processor
1) Dump the beans into the food processor.
2) Toss in the pesto.
3) And the garlic
You guys doing ok? I know, I’m really intimidating with all of the incredibly technical recipes I show you on the blog.
4) Vinegar. Add it. Be aware, you may need up to 1/2 of a cup of vinegar by the time the hummus is to your liking. But start out with 1/3 of a cup. You can always add more later.
5) Start the food processor, and slowly drizzle in the olive oil. You won’t need much because the pesto has oil in it.
Just drizzle a bit in until the hummus becomes a consistency you like – I prefer a consistency that is mostly smooth, but not too thin. Transfer to a container and refrigerate the hummus for at least 3 hours, or up to overnight. Taste for seasonings before serving, and add more pesto, oil, or spices as you see fit.