Ingredients

• 2 (15 ounce) cans white beans
• 1 cup grated parmesan cheese
• 6 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1/2 lemon, juice of
• cayenne powder, as needed
• paprika, as needed
• ground black pepper, as needed
• salt, as needed
• prepared pesto sauce, as desired
• toasted pine nuts, as desired
• roasted red pepper, as desired
• sliced olive, as desired

Instructions

1. Drain 3/4 of the liquid in the cans of beans. Put the beans, cheese, olive oil, garlic and lemon juice in a food processor. Puree.

2. Add cayenne powder, paprika and ground black pepper as desired. Check for salt. Puree again. I usually add at least 1/4 teaspoon cayenne so that it has some kick to it.

3. Remove and let the flavors marry for at least 6-8 hours or overnight in the fridge.

4. Take the dip out of the fridge around 2 hours before serving. I usually spoon it into a pie plate or onto a large plate. Smooth the top of the hummus with the back of a spoon or use a knife.

5. About 30 minutes before serving, garnish the hummus. First I spread prepared pesto sauce on top. You can spread it all over, in an outer circle pattern, spread it on half the hummus, or however you wish.

6. Sprinkle at least 1/2 cup toasted pine nuts on top, or place in the center, or in whatever design you desire.

7. Sliver around 1/4 of a roasted red bell pepper and arrange in a design of your own choosing.

8. Arrange sliced olives around the edge of the plate.

9. All of these garnishes are optional, but the pesto sauce and the toasted pine nuts taste especially good with this.

10. Good served with pita chips or as a sandwich spread.