Happy National Hummus Day! This Basil Pesto Hummus is the perfect way to celebrate and welcome the warmer weather.
I remember when hummus wasn’t popular. Back when it’s something I only could get when I went to my Israeli friends’ house or a Middle Eastern restaurant. Sabre was something you’d find at specialty markets, not with every size and flavor at the grocery store.
Sure, nobody pronounces it right, but at least you can find it at every mainstream store and appetizers at what feels like every restaurant! There’s even dessert hummus now. Which I have not tried, due to some silly loyalty code I’ve formed in my head to ethnic roots, although I’m sure it tastes good.
A couple weeks ago, I was asked to participate in a Hummus Mix-Off at a local favorite, Sassool, and being part highly-competitive, part wanting to share a bit of culture, and wanting to become part of the Raleigh community, of course I said yes.
I decided to make a Basil Pesto Hummus. The first time I had one was at Zoe’s Kitchen, and it was *chef’s kiss*. I’m realizing after trialing a ton of different recipes and adjusting ingredients, they most definitely added green food coloring to make it that beautiful green, but damn it did I get the flavor pretty close.
Even Evelyn approved with a hardy – MORE – which is a success in my book.
Basil Pesto Hummus
- Food Processor or Blender
- 1 15 oz can chickpeas reserve liquid
- 2 tbsp tahini
- 2/3 cup fresh basil tightly packed, stems and all!
- 6 cloves garlic
- 2 tbsp walnuts or pine nuts
- 1/4 cup lemon juice
- 1/4 cup shredded parmesean cheese
- salt to taste
- Combine all the ingredients together in a food processor or blender.
- If you want a smoother texture, add the reserved liquid from the chickpeas.
- Optional: Chill in the fridge for 3 hours. I think the flavor is better cold!