Basil Pesto Hummus
If you love pesto and you love hummus, this is the recipe for you! It's creamy, flavorful, and a fun twist on classic hummus. Serve this for a crowd or just for a simple lunch with pita and veggies.
- 1 cup canned or cooked chickpeas skins removed
- 1/3 cup tahini
- 2 tsbp extra virgin olive oil
- 2 cloves garlic
- 1/4 cup pine nuts
- juice from 1 whole lemon ~ 4 tablespoons
- 1/2 cup fresh basil leaves packed
- 1 tsp sea salt
- 1/4 cup cold water more for added creaminess
For the chickpeas:
If you are using canned chickpeas, it's recommended that you remove the skins first. This is optional but will make the texture more creamy. To do so, add one cup of chickpeas into a clean cloth and roll. The skins will gently fall off.
If you are using dried chickpeas and cooking them, I recommend buying them already peeled. Then, you just boil the chickpeas until they're fully soft (about 45 minutes on a low simmer).
For the hummus:
Add all ingredients to the food processor in the order listed. Pulse until everything comes together. Let everything blend for about 1 minute.
Add to a bowl and chill before eating. Garnish with more chickpeas, pine nuts, herbs, or olive oil.
Store in the refrigerator in a seeled container or ziplock bag.
Lasts for about 5-7 days in the fridge.