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5 from 1 vote

Basil Pesto White Bean Hummus (Recipe Redux)

A bright, summery Basil Walnut Pesto amps up a white bean hummus. Perfect for dipping your summer garden veggies!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 16 tablespoons
Calories: 67kcal


  • 1 can white cannellini beans or white kidney beans, rinsed and drained
  • 1/2 cup Lightened Up Basil Walnut Pesto
  • 1-1 1/2 tablespoons lemon juice to taste*
  • 1 tablespoon tahini
  • 1/4 teaspoon sea salt or more, to taste
  • olive oil, more pesto, walnuts, and basil leaves optional, to garnish


  • Add all ingredients to a food processor, starting with 1 tablespoon of lemon juice and ⅛-1/4 teaspoon of sea salt.
  • Process for 2-4 minutes, until desired creaminess is achieved.
  • Taste, and adjust lemon juice and sea salt. The amount of lemon juice and sea salt needed will vary depending on how much you used in the pesto. If subbing a store bought pesto, the amounts necessary will vary, as my pesto recipe already has more lemon juice than a typical store bought variety.
  • When serving, drizzle hummus with a high quality olive oil, and swirl in another teaspoon or two of pesto. To make it extra fancy, sprinkle with basil and chopped walnuts.
  • Serve with chopped vegetables, pita bread, or chips, or use as a spread for sandwiches or a flavorful topping for salads or roasted veggies (we've done all of these things this week!).


Calories: 67kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg