Make this quick and easy Pesto Hummus right in your food processor to serve with all of your favorite veggies or even pita chips. It's also great on sandwiches!
½cupgrated parmesan cheesewe use follow your heart or violife
15ozchickpeasdrained and rinsed
¼cuptahini
¼cupolive oil
salt and pepperto taste
Instructions
First start by making the pesto: Add the basil, pine nuts, lemon juice, and garlic to the bowl of a food processor and pulse until the basil is in small pieces-- about 10 pulses.
With the food processor running, slowly add the olive oil and pulse until all of the olive oil has been incorporated.
Next, add the parmesan cheese and mix to combine. Season with salt and pepper to taste.
Remove the pesto to a small bowl.
Now onto the hummus, using the same food processor bowl (no need to wash) add the chickpeas and tahini to the food processor and pulse to combine-- about 15 pulses.
With the food processor on, slowly add the olive oil. Pulse until the hummus is your desired consistency, about 30 seconds for smooth.
Add ¾ of the pesto to the food processor and pulse to combine. If the hummus is too thick for your desired consistency, add 1-2 tablespoons of water and pulse again until smooth.
Transfer the hummus to a serving bowl and top with the reserved pesto and a drizzle of olive oil. You can also top with toasted pine nuts, fresh lemon zest, or flakey sea salt if you prefer.
Store any leftover hummus in an airtight container in the fridge for up to 3 days.