Pesto Hummus
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
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.
Ingredients
- 1 can 14 oz (400 g) chickpeas, drained and rinsed
- 20 g (1 cup loosely packed) fresh basil leaves
- 1 garlic clove
- ½ lemon, juiced
- 2 tablespoon toasted pine nuts
- 3 tablespoon olive oil
- 1-3 tablespoon water or 1.3 ice cubes
- salt and pepper to taste
Instructions
-
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, or one ice cube at a time, for desired thickness of the hummus. Salt and pepper to taste.
-
Serve with veggies and crackers or spread on toast.
Enjoy!
Recipe Notes
Store the pesto hummus in an airtight container in the fridge for about a week.