Green Basil Pesto Hummus
Ingredients
- 1 cup dried chickpeas (soaked overnight in cold water)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 Teaspoon Ground Cumin
- 2 Tablespoons of the Chickpea Cooking Water
- 4 tbsp Vegan Green Pesto
Preparation
Place the chickpeas in a large bowl and cover generously with cold water.
Cover with a tea towel and leave to soak overnight or for a minimum of 8 hours.
After soaking, drain and thoroughly rinse the chickpeas.
Bring a large saucepan of water to the boil and add the chickpeas, simmer for 90 minutes then drain and rinse thoroughly.
Reserve some of the cooking water for later.
Add the chickpeas, garlic cloves, lemon juice, tahini, salt, pepper, olive oil, and cumin to a food processor.
Pulse until the hummus reaches a smooth consistency.
Add the cooking water one tablespoon at a time and pulse to mix in between each addition.
The more water you add, the thinner and creamier your hummus will be.
Just be sure to add it 1 tablespoon at a time so as not to take it too far!
Lastly, stir in the pesto to flavour the hummus.