If you like hummus and pesto, then you’ll love this Pesto Hummus!
It’s a great combination, easy to make and is packed full of flavour. Basil, pine nuts and garlic all mixed in one bowl of goodness.
Perfect for dipping veggies and crackers or to spread on toast, in a wrap or what ever else you like hummus with. What is your favourite combination?
It’s so easy and fast to make, I use canned chickpeas because it is always at hand whenever the hummus craving sets in. For this recipe I am using the chickpeas straight out of the can, I don’t bother to take the skins off just. I like that result and is makes hummus in just a few minutes!
The ingredients you will need for tis Pesto Hummus recipe:
- Chick peas
- Basil leaves
- Lemon, juiced
- Toasted pine nuts
- Olive oil
- Salt and pepper to taste
Looking for more hummus recipes?
If you like hummus and pesto, then you’ll love this Pesto Hummus! Easy to make and packed full of basil, pine nuts and garlic all mixed in one bowl of goodness.
- 400 g chick peas
- 20 g (1 cup loosely packed) basil leaves
- 1 garlic clove
- ½ lemon, juiced
- 2 tablespoon toasted pine nuts
- 3 tablespoon olive oil
- 1-3 tablespoon water
- salt and pepper to taste
Add all the ingredients except for the water, salt and pepper to a food processor. Blend until smooth, this will take a couple of minutes. Scrape down the sides as needed.
Add the water a tablespoon at a time for desired thickness of the hummus. Salt and pepper to taste.
Enjoy with veggies and crackers or spread on toast. Keeps in an airtight container in the fridge for about a week.