Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but I like to use white beans for a change of pace. Not only that, it’s very simple to “dress up”. Today I will show you how to add pureed roasted beets, and pesto to the dip, to make it that much more flavorful. It’s a wonderful addition to my Market Vegetable Tray and so incredibly healthy as well. I like to serve the dips with raw veggies from the garden and toasted pita triangles. I’ve always gravitated toward crudités at parties, and have long maintained that they are one of the secrets to throwing a great dinner party. It’s always the prettiest dish on the table!
I’ve made with White Bean Hummus dip for years. I remember as a child my mother would make it all the time, and then when I started cooking I made it all the time too. However, up until today I never changed the recipe. Why change something so good right!? Well I did, and I added homemade pesto… and it was AMAZING. So fabulous I could eat it by the spoonful. Then I had the great idea of adding beets. I have always wanted to make that bright pink hummus (only because of it’s pretty color) so this was the perfect opportunity. My experiments were worth it, and I’ve been enjoying the dips and their unique flavors. Give the recipes a try and I encourage you to add your favorite ingredients to the original recipe. Also, if they turn out good be sure to send me your ideas!
1 15-ounce can cannellini (white kidney beans), drained
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, peeled
3/4 teaspoon ground cumin
1 teaspoon grated lemon peel
Pesto (To add to Hummus)
Roasted Beets (to add to Hummus)
- 1 small beet
- Olive oil
- Puree Creamy White Bean Hummus Dip ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl.
- To make ‘Pesto Creamy White Bean Hummus’ – In a food processor blend all of the pesto ingredients until smooth. Add a couple tablespoons to the Creamy White Bean Dip until it reaches desired consistency.
- To make ‘Roasted Beet Creamy White Bean Hummus Dip’ – Pre heat an oven to 400 degrees F. Drizzle one small beet with olive oil and wrap in tin foil. Bake about one hour or until tender. Blend beet in a food processor. Once blended, add the Creamy White Bean Dip and blend again until smooth.