I came up with this delicious pesto hummus because I made last week this incredibly tasty vegan pesto and roasted broccoli pasta and we loved it so much that I decided to keep experimenting with this combo of flavors.
I have already spoken in other posts about the great health benefits of hummus, which is why now I would like to show those of the basil, since many of us use it just cos its flavor or to garnish, without knowing how nutritious it actually is! Basil is proven to reduce stress and anxiety, to vitalize your body, protecting it against infections and wounds, it lowers your blood sugar and cholesterol, eases inflammation and pain, protect your stomach… (1)
So basically, if we put together the benefits of hummus and those of basil we are creating a highly nutritious spread, that can be used in many different ways; sandwiches, wraps, pastas, dips…
Let’s go!
Yield: 1 bowl
Time: 10. min
Delicious Pesto Hummus
Course: Sides4
servings10
minutes300
kcalIngredients
1 can (400 gr) chickpeas, rinsed and drained
1 garlic clove
1/4 cup (60 ml) tahini
1/2 tsp salt
1 large handful basil leaves
Drizzle of olive oil
2 Tbsp Nutritional yeast
Juice of half lemon
2 Tbsp pine nuts
Garnish (optional)Fresh basil leaves
Chili flakes
Directions
- Place all the ingredients in a food processor or high speed blender and process until smooth cream is achieved. Scrape down the sides when necessary
- Taste and adjust to your liking: more garlic, salt, lemon, nutritional yeast for a cheesier flavor.
- Plate and garnish.
Recipe Video
Notes
- By the way… This delicious pesto hummus will keep in the fridge for up to 5 days in an airtight container in the fridge.
