Description
Pesto Hummus has all the fresh flavors of basil hummus combined with the creamy, rich flavors of hummus. Two ultimate dips combined!
Ingredients
Units
Scale
- PESTO:
- 1 1/2 cups fresh basil leaves
- 1 cup baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup roasted, salted sunflower seeds*
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- HUMMUS:
- 1 can chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 teaspoons tahini paste (sesame butter)
- 1 to 2 garlic cloves
- 2 to 3 tablespoons cold, filtered water
- Salt and pepper to taste
- FOR SERVING:
- Fresh cut veggies:
- Cucumbers
- Bell peppers
- Carrots (etc)
- Gluten Free crackers
Instructions
- PESTO:
- Place the basil leaves, spinach leaves, grated Parmesan cheese, and sunflower seeds in the bowl of a food processor. Pulse until small bits remain.
- Add the lemon juice, olive oil, and salt and pepper. Pulse until everything is well combined. Taste and adjust seasoning as needed.
- Remove the pesto from the food processor and put it into a dish. Set aside.
- HUMMUS:
- Returning to the empty food processor add the chickpeas, lemon juice, tahini paste, garlic cloves and 2 tablespoons of the water. Blend until smooth, about 2 minutes.
- Add another tablespoon of water if it seems too thick or too dry.
- Add the reserved pesto back into the food processor, along with the hummus. Pulse until the pesto is well combined.
- Taste and adjust seasoning as needed. Make sure to add enough salt to bring out the flavors.
- Serve immediately with any kind of fresh cut veggies you prefer (my favorites are listed above) or gluten free crackers.
- Store leftovers in the refrigerator for up to 4 to 5 days.
Notes
*Can sub pine nuts for the sunflower seeds. Pine nuts are more traditional for pesto, but they are really expensive so I used a cheaper option. You could also try mixing it up with some other kind of chopped nuts. Almonds, pecans, or walnuts would all be a good flavor variation.
