Pesto Hummus Recipe

Elena Butuc

Now let me show you the last hummus recipe, my husband's and even my kids' favourite - pesto hummus recipe. It's tasty, flavourful, colourful and I've already cooked it 3-4 times so far.

Of course, I recommend preparing a larger quantity of pesto, which you can use for cooking hummus, for a savoury Caprese Salad on a different day or simply spread on a slice of bread with tomatoes on the side. Mine held up very well in the fridge for a month, together with the tahini paste. This pesto hummus recipe is so simple, we quickly mix everything together and we get this delicious pate.

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Ingredients

Metric US

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Pesto sauce

2 tbsp

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Cooked chickpeas

300 g

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Lemon juice

2 tbsp

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Tahini

1 tbsp

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Salt

1 tsp

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Extravirgin olive oil

2 tbsp

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Garlic cloves

1 piece

Step by step

Step 1

Boil the chickpeas in advance - you can find detailed instructions on my website - and make freezable small portions, designed for cooking hummus.

If you are using canned chickpeas, drain well.

Step 2

Prepare the pesto sauce - you can find the complete recipe on my website.

I didn't have pine nuts this time, so I used cashew and it was also very good.

Step 3

I used homemade tahini and I noticed that the hummus was tastier and a lot more flavourful. The store-bought tahini is somewhat more bitter and it has a funny smell. You can easily prepare it, it's so simple and quick, you only need sesame, oil and salt.

You can make a small jar and keep in the fridge, it will be a month's time of delicious hummus recipes.