Creamy Haricot Bean Hummus with Garlic & Pesto

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  • 2 x 410 g cans Rhodes Haricot Beans, drained
  • 90 ml (6 T) olive oil
  • 2 garlic cloves, finely chopped
  • 30 ml (2 T) tahini paste
  • juice and zest of 1 lemon
  • salt and coarsely ground black pepper
  • to serve: basil pesto and fresh pita breads


  1. Place the Rhodes Haricot Beans, olive oil, garlic, tahini paste, parsley and lemon juice and zest into a food processor.
  2. Process until fine and smooth and season to taste.
  3. Place in a bowl and drizzle a few teaspoons of Basil pesto over the mix.
  4. Heat a non-stick frying pan and toast the pita breads on either side until golden brown.
  5. Cut the pitas into triangles and serve warm with the hummus.
Cooking Tip

If the hummus is too stiff, add a little warm water for a smoother consistency.


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