Pesto Hummus
This Basil Pesto Hummus is ultra creamy, made with a handful of flavorful pantry staples, and comes together within 10 minutes.
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Servings: 12
Ingredients
- 3 cups cooked chickpeas two 15.5oz cans
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 garlic cloves
- ¼ cup packed fresh basil leaves
- ⅓ cup pine nuts
- ¼ cup nutritional yeast
- ¼ cup lemon juice juice of 2 lemons
- ¼ cup tahini paste
- ½ cup filtered water
Instructions
- Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add one more tbsp of olive oil or filtered water until the desired consistency.
- Then, add more salt to taste if desired.
- Store it in an airtight container in the fridge for up to 5 days.
Notes
- For greener hummus, you can add some fresh spinach.
- I love this recipe with nutritional yeast, it provides nutrients and a cheesy flavor, but you can easily replace it with parmesan cheese.
Nutrition
Serving: 1 | Calories: 158kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 102mg | Potassium: 192mg | Fiber: 4g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
