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Pesto Hummus

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Packed with garlicky basil flavors, this Pesto Hummus is a summer staple!

Ingredients

  • 1 and 1/2 cups raw walnuts
  • pinch salt
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. walnut butter
  • 1 clove garlic
  • 2 Tbsp. ice water
  • 1 Tbsp. extra virgin olive oil
  • 3/4-1 cup packed fresh basil
  • Nutritional yeast or parmesan cheese (optional & to taste)

Instructions

  1. Make the Walnut Butter: Place walnuts in a high-powered food processor and blend until smooth. You may need to scrape the sides of the container. Add a pinch of salt and blend to combine. Transfer to a glass container and set aside.*
  2. Make the Pesto Hummus: Wipe out the food processor with a dry paper towel to remove any big chunks of walnuts. Add the chickpeas, salt, pepper, 1 Tbsp. of walnut butter, and garlic clove, and process on high. While processing, add water and olive oil. You may need to scrape the sides of the container so that everything is incorporated and smooth.
  3. Once smooth, add basil, and process until combined. There should still be flecks of basil in the final product. Add nutritional yeast or cheese if desired, and process until combined. Serve with veggies, crackers, and/or green beer.

Notes

*You will have leftover walnut butter. Either make a ton of this Pesto Hummus, which you will want to do after one bite, or use it as you would any other nut butter (i.e. spread it on everything).

Find it online: https://www.fooduzzi.com/2015/03/pesto-hummus/

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