Description
This Pesto Hummus recipe combines the fresh, vibrant flavors of basil pesto with creamy garbanzo beans to create a versatile and delicious spread. Perfect for dipping, spreading on sandwiches, or adding a flavorful twist to your snacks, this hummus is quick to prepare and packed with wholesome ingredients.
Ingredients
Main Ingredients
- 2 cans of Garbanzo Beans (chickpeas), drained and rinsed
- 2 cups loosely packed fresh Basil leaves
- 1/4 cup Pine Nuts
- 1/3 cup Extra Virgin Olive Oil (EVOO)
- 1/4 cup Water
- 1/4 cup Tahini (optional, but recommended)
- 2 cloves Garlic
- 1 Tablespoon Lemon Juice
- Salt & Pepper, to taste
- Tiny pinch of Cayenne Pepper
Instructions
- Prepare Ingredients: Wash the fresh basil leaves thoroughly. Drain and rinse the garbanzo beans to remove excess liquid and canned salt.
- Combine in Processor: Place the basil, garbanzo beans, pine nuts, extra virgin olive oil, water, tahini, garlic cloves, lemon juice, salt, pepper, and a tiny pinch of cayenne pepper into a food processor or blender.
- Blend to Creamy Consistency: Pulse the mixture until it becomes smooth and creamy, scraping down the sides as needed to ensure even blending.
- Serve: Transfer the pesto hummus to a serving bowl. Serve it with fresh vegetables, pita chips, or use it as a flavorful spread on wraps and sandwiches.
Notes
- For a nuttier flavor, lightly toast the pine nuts before blending.
- Tahini is optional but adds a traditional creamy texture and depth of flavor.
- Adjust the consistency by adding more water or olive oil if needed.
- Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Use fresh lemon juice for the best brightness and flavor.
