Pesto Hummus recipe
One of the joys of experimenting with new recipes is blending two dishes to make one -- such is the case with this dish, a hybrid of pesto and hummus. The best of both worlds, this hummus is sweet and earthy from the chickpeas, but fresh and zippy from the pesto. Choose your favorite pesto, such as sun-dried tomato, or garlic-basil, for this recipe, and use it liberally with breads, veggies, and pastas.
Ingredients List:
1 (15-ounce) can chickpeas, drained, rinsed
½ cup prepared pesto
¼ cup Tahini
3 cloves garlic
1 tablespoon olive oil
2 to 4 tablespoons water, as needed
Directions:
1. Place chickpeas, pesto, Tahini, garlic, and oil in a food processor; puree until smooth.
2. With machine running, add water until desired consistency is reached. Serve.
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