Basil & Beet Greens Pesto Hummus
White bean purée seasoned with basil, garlic, and pine nuts.
Ingredients
- 1 1/4 cup cooked Great Northern beans canned are fined so long as they are drained and rinsed (can sub cannellini beans)
- 1/4 cup toasted pine nuts plus more for topping, if desired
- 1 1/2 cups (loose, not packed) basil
- 1 1/2 cups (loose, not packed) beet greens or sub any other kind of root green (carrot, radish, etc.), kale, or other dark leafy greens
- 2 extra large garlic cloves
- 1 Tbsp nutritional yeast
- 3 Tbsp vegan parmesan *or sub more nutritional yeast, to taste
- 2 Tbsp tahini
- 2 Tbsp olive oil plus more for drizzling on top, if desired
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup water or more if needed
Instructions
- Add all the ingredients except for the water to your food processor, fitted with the s-blade. Mix on high until well combined. Add water, a little at a time, until you reach your desired consistency. Transfer to a serving bowl.
- If desired, drizzle more olive oil on top of the hummus and sprinkle with additional pine nuts. Chill until ready to serve.
Notes
* If substituting nutritional yeast for the vegan Parmesan, don't add the entire 3 tablesoons, as that may be too strong of flavor. Start with 1 tablespoon and add more to taste.