Tuscan Hummus Recipe | Appetizer Recipes | PBS Food

This Tuscan hummus recipe combines cannellini beans with pesto for a healthy, flavorful dip. Food blogger Sarah Spigelman of Fritos and Foie Gras shares this hummus recipe from a collection of carnivore tested, vegan approved recipes.



  • 2 cans cannellini beans, drained
  • 3 Tbsp. jarred pesto (be sure to find one without nuts if you are serving those with allergies)
  • 1 head roasted garlic
  • 1/3-1/2 cup apple cider or tomato vinegar
  • 1/4 cup olive oil
  • Special Equipment: Food Processor


  1. Dump the beans into the food processor.
  2. Toss in the pesto and garlic
  3. Add the vinegar. Be aware, you may need up to 1/2 of a cup of vinegar by the time the hummus is to your liking. But start out with 1/3 of a cup. You can always add more later.
  4. Start the food processor, and slowly drizzle in the olive oil. You won’t need much because the pesto has oil in it.
  5. Just drizzle a bit in until the hummus becomes a consistency you like. Transfer to a container and refrigerate the hummus for at least 3 hours, or up to overnight. Taste for seasonings before serving, and add more pesto, oil, or spices as you see fit.
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