Pesto Hummus
Spiking a basic hummus recipe with a dollop of basil hummus adds big flavor. Use this herby pesto hummus for sandwiches, dipping, on pasta, and more!
Servings: 8 ¼ cup each
Ingredients
- 1 15oz. can chickpeas $1.15
- 1/4 cup lemon juice $0.18
- 1/4 cup olive oil $0.48
- 1/4 cup tahini $0.85
- 1/4 cup basil pesto $1.33
- 1/4 tsp salt (or to taste) $0.02
- 1/8 tsp garlic powder (or 1 clove fresh)* $0.02
Instructions
- Drain the chickpeas and add them to a food processor along with the rest of the ingredients.
- Process the ingredients until smooth, adding a little water, olive oil, or drained liquid from the chickpeas to thin out the mixture if needed.
- Garnish with a few whole chickpeas, a drizzle of olive oil, or a dollop of pesto, if desired.
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Notes
*I used garlic powder this time instead of fresh garlic because it's a bit easier on the stomach. The pesto also contains garlic, so I didn't find I needed to add much. One clove of fresh garlic can be used in place of the powdered garlic.
Nutrition
Serving: 0.25cup | Calories: 212.78kcal | Carbohydrates: 14.7g | Protein: 6g | Fat: 15.35g | Sodium: 335.98mg | Fiber: 4.78g