parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

Parsley Pesto White Bean Hummus

parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

Whenever I’m brainstorming new recipe ideas, my mind gravitates to dessert. I’ve thought about making this a sweets-only space, but then that feels restrictive to me. What if I want to make something salty instead of sweet? What if I suddenly come up with the most genius, unique, interesting, flavorful savory dish and I can’t share it because I only do desserts? This absurdity happens probably once every two weeks, but then it always gives me a good kick in the butt to shift gears. And for the last few months, pesto is always the first, second, and third thing to come to mind. Pesto brown rice, pesto this, pesto that. I’m making up for lost time because for years I didn’t like pesto, at least not the oily, heavy kind.

I try to force my mind from pesto, and then I usually move on to hummus. This time though, I let myself get lost in the marriage of pesto and hummus. But not just any pesto and not just any hummus: parsley pesto and white bean hummus. Bright and fresh and lemony, but also thick and hearty and creamy.

parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

I fully intended to use pine nuts and even wrote them on my shopping list, except I have this new little habit of writing things down, staring at the list, and not seeing at least one ingredient. It’s there, but my mind plays tricks on me or I get distracted by summer cherries and watermelon, and then I later realize – always during a random moment when I’m doing laundry or walking the dogs and not thinking about food – that I totally spaced on a key ingredient. I don’t know what this says about my mental state these days. I do know that it forces a certain level of creativity because I have to work with what’s in my pantry.

This is all to say that I forgot the pine nuts, so I used raw almonds. And I didn’t even toast them, just tossed them in my food processor and hoped for the best.

parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

It worked! I like the mild almond flavor and definitely the slightly crunchy texture. You could sub raw walnuts and I bet hemp seeds or even cashews as well. Or if you’re a traditionalist who’s able to stick to a grocery list, pine nuts would of course be lovely too.

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Parsley Pesto White Bean Hummus

parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

Parsley Pesto White Bean Hummus

Gluten Free, Vegan,

Serves: about 3 cups


Prep Time: 10 mins

I love a classic basil pesto, but parsley is a fresh twist with a bright flavor that pairs especially well with lemon. I swapped pine nuts for raw almonds in this version and ended up loving the mild flavor and slightly crunchy texture.

parsley almond pesto white bean hummus (vegan) | picklesnhoney.com

Parsley Pesto White Bean Hummus

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Ingredients

  • 1 bunch fresh parsley
  • 3/4 cup raw almonds
  • 3-4 medium cloves garlic, chopped (depending on how garlicky you like it)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 2 tablespoons tahini
  • 1 1/4 teaspoons fine-grain sea salt
  • 1/2 teaspoon ground black pepper
  • 3 cups cooked cannellini beans (about two 15 ounce cans)
  • 2 tablespoons filtered water (more if you want a thinner hummus)

Cuisine: Gluten Free, Vegan Servings: about 3 cups

Prep Time: 10 mins

I love a classic basil pesto, but parsley is a fresh twist with a bright flavor that pairs especially well with lemon. I swapped pine nuts for raw almonds in this version and ended up loving the mild flavor and slightly crunchy texture.

Instructions

  • Combine the parsley, almonds, and garlic in the bowl of a food processor and pulse until finely chopped.
  • With the food processor running, stream in the olive oil and lemon juice.
  • Turn off the machine, scrape down the sides of the bowl, and add in the nutritional yeast, tahini, sea salt, and pepper. Pulse several times until everything is well combined.
  • Add in the beans and water and process until smooth, scraping down the sides of the bowl once or twice.
  • Taste the hummus and add more salt and/or pepper if necessary.

Copyright © 2019 Amanda Maguire for Pickles & Honey

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  1. Caitlin says

    i have the same problem with not seeing items on my grocery list. it’s gotten to the point where, while i’m waiting at the check out, i have to point to each individual item and check it off in my mind. i feel like an old lady.

    i love all the things going on in this pesto hummus! seeing that there is a 1/4 c of nooch in there makes me really excited for some reason. haha 😉

    1. Amanda says

      I’m glad I’m not the only one who does this with my grocery shopping! I’m going to have to start implementing your strategy of pointing to each individual item in the checkout line and marking it off my list. I’ve missed things for the last several weeks.
      Nooch makes me excited too. 🙂

      1. Jess says

        #AllYouNeedIsNooch
        …and maybe this hummus. Yum, looks great Amanda!

      2. Amanda says

        Best hashtag ever!

  2. I saw this on your instagram! I can’t wait to try this recipe…like today. I’ve been obsessed with pesto for as long as I remember and hummus is always a fave. Them together? sounds magical! 🙂 Thanks so much for this recipe!!!

  3. i like the idea of adding hemp in this pesto/hummus

  4. I always use walnuts or almonds in my pesto – pine nuts are too darn expensive. 😉

    1. Amanda says

      Pine nuts are really pricey!

  5. Amber says

    Any way you can ship me some of this? ‘Cause I want it NOW! I wanna snap my fingers and it appear. ;] Cannellinis are my favorite, and this sounds absolutely heavenly. Can’t wait to make it!

    1. Amanda says

      If only we had the technology to make this happen… 🙂

  6. Pesto + almonds + white beans + hummus?! Sign. me. up!

  7. Oh my gosh, this looks amazing!! Genius idea!

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