Hummus with Pistachio and Carrot Top Pesto
Ingredients
Hummus
- 1 tin of chickpeas
- 2 medium cloves garlic
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste
Pesto
- 30g unsalted pistachios
- 30g carrot top leaves and stem tops
- 30g fresh basil leaves
- 20g grated parmesan
- 4-5 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
Toppings
- 1.5 tablespoons toasted pistachios
- 1.5 tablespoons olive oil
- A few basil leaves and carrot top fronds
- Squeeze of lemon juice
Preparation
Set aside a small handful of chickpeas for topping later. Add the remaining chickpeas, garlic, 2 tablespoons of chickpea brine, tahini, olive oil, and lemon juice to a blender and blend. Add more brine if necessary and blend until smooth. Add a pinch of salt and blend again. Check seasoning, cover, and set aside.
Combine olive oil, lemon juice, pistachios, parmesan, and a pinch of salt in a bowl and blend with a stick blender. Add carrot tops and basil and blend just before serving, avoiding over-blending.
Spoon the hummus into a dish and make a well in the center. Scatter the reserved chickpeas over it. Spoon the pesto into the well. Add toasted pistachios, basil leaves, and carrot top fronds. Drizzle with olive oil and squeeze lemon juice over it before serving.
Tips
If carrot tops are unavailable, substitute with more fresh basil, parsley, or mint.
