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Pesto Hummus - Georgie Eats

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

  1. 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!

  2. 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.

  3. Serve chilled, topped with extra fresh basil and toasted pinenuts.