Pesto Hummus
Recipe
INGREDIENTS
2 14 oz cans of chickpeas, drained and rinsed
1/2 cup fresh basil
1/3 cup parmesan cheese, grated
1/2 tsp salt
2 tbsp minced garlic
1/3 cup extra virgin olive oil, up to 1/2
2 tbsp lemon juice, fresh squeezed
Optional Garnish
Extra virgin olive oil
Red pepper or black pepper
Pine nuts
Parmesan, grated
INSTRUCTIONS
1. In a food processor, combine chickpeas, basil, parmesan, salt, garlic, olive oil and lemon juice. Pulse until it reaches the desired consistency.
2. Transfer to a bowl and swirl the top with a spatula or the back of a spoon. Drizzle olive oil in that pattern. Garnish with red or black pepper, pine nuts and parmesan.
3. Serve with flatbread, pita, pita chips, pretzel thins, crackers or veggies.
Image Source: julieblanner.com/basil-pesto-hummus/
Julie's Tips:
- Make sure the chickpeas are fully blended before moving forward with the recipe. Keep the food processor going for a few minutes!
- No food processor, no problem. You can also use a blender, or a simple mortar and pestle to smash into the correct. consistency.
- Use ice cold water to add to your recipe as you blend to achieve the consistency you desire, one tablespoon at a time.
Substitutions and Notes:
- Minced garlic can be substituted with two cloves of fresh garlic for 3/4 tsps garlic powder.
- If fresh basil is not available, substitute with basil paste from the produce section of your grocery store. Dried basil is not recommended here.
- Add nuts (pine nuts or walnuts)
- Pesto Rosso. Make this pesto hummus with sun dried tomato pesto instead.