White Bean Pesto Hummus

My husband is back on the South Beach Diet, which means I have to get creative in the kitchen. This evening he was planning on herbed chicken bits with asparagus. He was just going to pile some canned black beans on top of his chicken, so I decided to get a little more creative.

I had a can of cannellini beans in the cupboard and some leftover homemade pesto so I decided to bust out the blender. What I came up with was a smooth and flavorful dip perfect for topping his chicken bits with. I cleaned up the rest of the dip with pretzel chips. Divine!
Ingredients:
One can of white beans
1 clove of garlic
juice of 1/4 lemon
3 or so tablespoons olive oil
2 tablespoons pesto
Directions:
Drain the beans and toss them into a blender. Add a couple of tablespoons of olive oil, the lemon juice, garlic and pesto. Turn on the blender. If your mixture is struggling to mix, add a little more oil while the machine is running. Once it loosens up, let it run for a few more seconds.
Serve with pita chips or spread on a chicken sandwich. Be creative!
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