Basil Pesto Hummus
A refreshing green take on hummus.
Thanks to Pinterest, this weekend I was inspired to try a ‘green’ hummus. As basil has a peppery taste to it, I wasn’t sure how it would take to hummus. But it was amazing. I’ve loved it so much, I made it 3 times in a row for our dinner parties.
It’s basically the same recipe as the Israeli Hummus, but I added parsley and basil to get the green colouring and extra basil and pesto as the topping.
Ingredients
1 can of Chickpeas
1/2 lemon (squeezed juice)
1/3 Olive Oil
1/4 cup of Tahini
1/4 cup of Water
1 teaspoon of Salt and Pepper
Handful of chopped up Parsley
Fresh Basil (2 packets)
Pesto Paste
Additional Toppings (optional): Pine nuts, Feta cheese and Pistachios.
Method
REMOVE the skins from the chickpeas. This is a tedious but necessary process if you want smooth creamier hummus. For canned chickpeas, I just soak them in water for a few mins, then remove the shells.
BLEND all the ingredients in a food processor or Nutribullet or blender.
SCOOP the hummus out and place in a bowl. Use the back of a spoon to flatten it out by making circles.
ADD olive oil and pesto paste to the grooves of the circles on the plate.
OPTIONAL to add some crumbled feta cheese and pistachios on top.
Tips:
Please please please take the time to remove the skins of the chickpeas. It’s annoying yes, but trust me it makes a difference.
Start blending with just the hummus, water and lemon juice. It’s easier to blend this first and then adding everything else later.
Great with warm pita bread, bread sticks, crackers or even just with a spoon ; )
Keep in the fridge for max 3 days.
Made by You!
