Basil Pesto Hummus
Looking for a fun and tasty summer appetizer? Whip up a batch of Basil Pesto Hummus! This recipe is great to serve when hanging out with friends on the back porch!
Servings: 8 servings
Calories: 147kcal
Ingredients
- ⅓ cup tahini
- ¼ cup fresh lemon juice
- 1 tsp minced garlic
- ½ tsp salt
- ½ tsp ground cumin
- 2 Tbsp extra-virgin olive oil
- ¾ cup fresh basil leaves
- 2 Tbsp grated Parmesan cheese
- 1 15.5-oz. can chickpeas (~1½ cups cooked chickpeas), drained and rinsed
- 2-3 Tbsp water as needed
- {optional} toasted pine nuts for topping
- {optional} olive oil for drizzling on top
- {optional} prepared basil pesto homemade or store-bought, for topping
Instructions
- Using a food processor, add tahini, lemon juice, garlic, salt and cumin; blend for 1-2 minutes.
- Add olive oil, fresh basil leaves and Parmesan cheese; blend for 1 minute.
- Add ½ of the drained and rinsed chickpeas; blend for 1 minute. Scrape down sides and bottom of food processor and then add remaining chickpeas. Blend for 1 more minute.
- At this point, the hummus will likely be quite thick. With the food processor running, slowly add 2-3 Tbsp of water until the mixture reaches desired consistency.
- Transfer hummus into a bowl and {optional} top with toasted pine nuts, olive oil and basil pesto.
- Refrigerate hummus in an airtight container for up to 1 week.
Nutrition
Calories: 147kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 321mg | Potassium: 145mg | Fiber: 3g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
