Pesto Hummus

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5 from 1 vote

Pesto Hummus

A simple hummus recipe but with a pesto twist! Pine nuts are traditional in pesto so they are a nice addition here, but if you prefer you can sub walnuts, or simply omit them entirely.
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Prep Time15 minutes
Total Time15 minutes
Meal Type: Sides, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free
Tool: Food Processor
Ingredient: Chickpeas, Lemons
Servings: 4
Ingredients
  • 1 cup(s) cooked chickpeas drained & rinsed
  • 1 lemon juiced
  • ½ cup(s) fresh basil packed
  • â…“ cup(s) tahini
  • 1/4 cup(s) pine nuts (or sub walnuts or omit if needed)
  • 1/4 cup(s) cold water plus more if needed
  • 2 tablespoon(s) olive oil (or sub aquafaba)
  • 2 clove(s) garlic
  • salt & pepper to taste
US Customary - Metric
Instructions
  • Add all of the ingredients into the food processor and blitz until smooth and creamy. Add more water if necessary to reach the desired consistency.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 315kcal | Carbohydrates: 20g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Sodium: 12mg | Potassium: 314mg | Fiber: 5g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 3mg
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