Basil Pesto Hummus

Pesto Hummus
I was going to a friend’s house and did not want to show up empty handed so I decided to chop up some veggies to munch on.  After years of being a vegetarian, I learned not to expect everyone to make me a separate dish so I gladly take my own to share.  Plain hummus and veggies sounded too boring for the night but with the addition of a little of the fresh pesto I had made earlier, Basil Pesto Hummus was born.  The sad thing is that I ended up getting a migraine and ended up sending the veggie and hummus tray with my boyfriend while I stayed home but at least everyone else was able to enjoy my creation.  I assume it was a success because the tray  came back empty and a couple of friends texted me later to ask for the recipe.
  • 15 oz. can of chickpeas
  • Juice of 1 lemon
  • 1 tsp tahini
  • 2 to 3 tbsp olive oil
  • Dash salt and pepper
  • 1 small garlic clove
  • 2 tbsp basil pesto
  1. Drain and Rinse chickpeas.
  2. Add all ingredients to blender or food chopper and blend until smooth.


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