Pesto Hummus with Basil and Chickpeas
Ingredients
- 400g can chickpeas, drained and rinsed
- 1 large garlic clove, peeled
- 35g toasted pinenuts
- 30g fresh basil, stalks and all
- 2 tbsp vegan or regular parmesan
- juice of 1/2 lemon
- extra virgin olive oil
- sea salt and freshly ground black pepper
Preparation
Combine the chickpeas, garlic, toasted pinenuts, basil, vegan or regular parmesan, lemon juice, and a good pinch of salt and black pepper in a food processor. Blitz the mixture, adding olive oil in a thin stream until smooth and creamy.
Taste and adjust the seasoning, adding more lemon, salt, or black pepper as needed, blending in between until perfect.
Serve chilled, topped with extra fresh basil and toasted pinenuts.
Tips
Blending may take longer than expected to achieve a smooth consistency.
