This cannelini-bean hummus with roasted tomatoes and pesto pairs well with a glass of red wine and Italian tunes.
Mix It Up: In a food processor, puree 1 can (about 15 oz.) cannellini beans (rinsed), 1/4 cup tahini, 3 tbsp. fresh lemon juice, 1 small clove garlic, and 3 to 4 tbsp. ice water until smooth. With the machine running, drizzle in 2 tbsp. olive oil. Season with salt. Transfer to a bowl.
Top It Off: In a small baking dish, toss 1 cup cherry tomatoes with 1 tbsp. olive oil. Roast at 425° until the tomatoes burst, about 15 minutes; season. Let cool. Swirl 3 tbsp. refrigerated pesto onto the top of the hummus. Top with the roasted tomatoes with pan juices and some torn basil.