Basil Pesto Hummus
If you are a pesto fanatic like me, this quick & simple hummus will light up your world.
All you will need to make this tasty dip:
-1 can (15 oz) of chickpeas, drained and rinsed
-1/4 cup of tahini
-2 heaping tablespoons of olive oil
-2 large cloves of garlic, peeled and roughly chopped
-2 Tablespoons of fresh lemon juice
-2-4 Tablespoons of cold water
-heaping 1/2 cup of fresh basil leaves
-heaping 1/2 cup of fresh spinach leaves
-1 teaspoon of sea salt
-fresh black pepper to taste
The process:
Combine tahini, olive oil, two tablespoons of cold water, garlic, lemon and salt in food processor until creamy.
Add in your basil and spinach leaves and until well combined.
Add in chickpeas and puree until smooth, using remaining 2 tablespoons of cold water if consistency is too thick for your liking. You may need to pause a few times and use a spatula to scrape down the sides of the bowl.
Taste and add fresh black pepper, additional lemon juice or salt as desired.
Transfer to a serving bowl and top with a drizzle of olive oil, fresh black pepper, basil leaves and/or whole chickpeas for garnish.
Enjoy immediately with veggies, on sourdough bread or keep in the fridge (lasts up to a week) and spread on wraps, atop of salads or melt over your favorite hot noodle dish for a protein packed twist on creamy pesto pasta!
