I’ve been trying to eat a little bit healthier since the start of 2018 and with living in New Orleans it is not an easy thing to do. Since it’s next to impossible not to slip up and devour some fried seafood, I needed to make sure my snacking is always a healthy option. I don’t know about you but when I think of a simple healthy snack the first thing that comes to mind is hummus.
Normally I would whip up this simple hummus recipe if I didn’t have tahini in the pantry but it’s a new year and I wanted to get creative. With some leftover pesto in the fridge, I figured why couldn’t pesto and hummus be best of friends. All I had to do was introduce them and they are now inseparable. I’m still blown away with how well these flavors complemented each other. The recipe works well with canned chickpeas or freshly cooked chickpeas. Give this Pesto Hummus a try and let me know what you think in the comments.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 6 servings 1x
- 15oz can chickpeas, drained
- 2 tablespoons avocado oil (or extra virgin olive oil)
- 2 tablespoons tahini
- 1 lemon, juiced
- 2–3 tablespoons basil pesto
- 1 tablespoon Parmesan cheese
- 1 clove garlic, chopped
- salt to taste
- Drain the chickpeas and place them in a food processor.
- Add the oil, tahini, lemon juice, pesto, cheese, garlic, and salt.
- Process everything while gradually adding the reserved liquid until a smooth texture is reached.
I used avocado oil but feel free to use extra virgin olive oil
Drain the chickpeas and place them in a food processor.
Add the oil, tahini, lemon juice, pesto, cheese, garlic, and salt.
Process everything while gradually adding the reserved liquid until a smooth texture is reached.
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