Pesto Hummus Recipe
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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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.
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.
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.
Into a bowl toss the chickpeas and the rest of the ingredients, except for the olive oil.
Mix well using the hand blender.
If needed, adjust with salt, lemon juice and a bit of hot water for a creamier texture (if the hummus is too dense).
Transfer the hummus to a bowl, sprinkle with olive oil and, optionally, you can spread 1 tsp pesto on top.
Serve with bread, pita bread or veggies, anything you like.
Enjoy!
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