White Bean Hummus with Tomatoes & Pesto

This cannelini-bean hummus with roasted tomatoes and pesto pairs well with a glass of red wine and Italian tunes.
Publish date:
white bean hummus with tomatoes pesto

Recipe by Laura Rege

  • Makes 1 3/4 cupsServings



  • 1 can (about 15 oz.) cannellini beans (rinsed)

  • 1/4 cup tahini

  • 3 tbsp. fresh lemon juice

  • 1 small clove garlic

  • 3 to 4 tbsp. ice water

  • 2 tbsp. olive oil

  • Salt


  • 1 cup cherry tomatoes

  • 1 tbsp. olive oil

  • 3 tbsp. refrigerated pesto

  • Basil


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.