PESTO HUMMUS
I have to say, this could be my favourite recipe I've ever created. You have to try it!
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 large tub
Ingredients
- 400 g can chickpeas drained & rinsed
- 1 large garlic clove peeled
- 35 g toasted pinenuts
- 30 g fresh basil stalks and all
- 2 tbsp vegan or regular parmesan
- juice 1/2 lemon
- extra virgin olive oil
- sea salt & freshly ground black pepper
Instructions
-
Combine the chickpeas, garlic, toasted pinenuts, basil, vegan/regular parmesan, lemon juice and a really good pinch of salt and black pepper in a food processor. Blitz the mixture, adding the olive oil in a thin stream through the hole in the top, until the hummus is smooth and creamy. This will take longer than you think!
-
Taste and adjust the seasoning. You may need more lemon, salt or black pepper. Add small amounts at a time, blending inbetween, until your hummus is completely perfect.
-
Serve chilled, topped with extra fresh basil and toasted pinenuts.
Prefer a more traditional hummus? You have to try my recipe! Find it here: Best Ever Hummus.
Leave a Reply