Basil Pesto Hummus
The refreshing taste of pesto, mixed with the earthy notes of hummus, make a can't miss appetizer dip you'll keep in rotation all summer long.
- 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!
A note to those with a sesame allergy:
A friend asked me for a hummus recipe without tahini, since her daughter is allergic to sesame. On one of my rounds of making it, I left out the tahini and tried it before adding it in. Tahini is technically what makes it a hummus, but the flavor was delicious without it!