Description
This vibrant Pesto Hummus recipe combines creamy chickpeas with flavorful basil pesto, tahini, fresh garlic, and lemon juice for a quick and versatile dip ready in just 15 minutes. Perfect as a spread, dip, or sauce, it’s an easy and nutritious addition to any meal.
Ingredients
Ingredients
- 1 can chickpeas, drained (approx. 398 ml or 13.5 oz)
- 1/2 cup basil pesto
- 1/4 cup tahini
- 1 large clove garlic
- 3 Tbsp lemon juice
- 2 tsp white vinegar
- 2 Tbsp olive oil
- Salt + pepper, to taste
Instructions
- Prepare Chickpeas: Drain canned chickpeas using a sieve and rinse them thoroughly under cold water to remove excess sodium and canned flavor.
- Add Ingredients to Food Processor: Place the rinsed chickpeas, basil pesto, tahini, garlic, lemon juice, white vinegar, olive oil, salt, and pepper into a large food processor bowl.
- Blend Until Combined: Pulse the mixture until it forms a cohesive dip, ensuring some texture remains for a rustic feel. Avoid over-blending for a perfectly balanced consistency.
- Adjust Consistency and Seasoning: If desired, add additional olive oil or a splash of water to thin out the hummus. Taste and adjust salt and pepper as needed.
- Serve and Enjoy: Transfer the pesto hummus to a serving bowl and enjoy as a dip, spread, pasta sauce, or add to grain bowls.
Notes
- TYPE OF PESTO: You may use any store-bought basil pesto or homemade pesto. A hemp seed pesto is a great vegan and dairy-free alternative.
- HUMMUS TEXTURE: Hummus is best served with a slightly textured consistency; avoid over-blending for a creamy but still hearty dip.
