Description
Two of our favorite recipes combined into one! Packed with protein, fiber, and a ton of flavor, this creamy pesto hummus will be your new favorite dip and spread. It’s naturally vegan, gluten-free, and nut-free, too!
Ingredients
- 1 head of garlic (about 10 garlic cloves)
- ¾ cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast (or vegan parmesan cheese)
- 1 lemon, juiced
- 1 14-ounce can of chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons tahini
- ½ teaspoon salt
- ¼–½ cup ice water, as needed
- Optional: Black pepper, to taste
Garnishes (Optional)
- Black pepper
- Paprika
- Fresh herbs, finely chopped
- Nuts or seeds, such as pine nuts
Instructions
- Preheat the oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil. Wrap it up loosely and place it into the oven (directly on the rack) for 1 hour and cool until easy to handle.
- In a high-speed blender or food processor, blend the basil, olive oil, nutritional yeast, and lemon juice.
- Add in the chickpeas, tahini, salt, and optional black pepper. Unwrap the garlic head and squeeze the cooked garlic into the blender, ensuring that no skins fall in. Blend, adding ice water one tablespoon at a time, as needed, until hummus is smooth and fluffy.
- Serve the hummus with toppings of choice, such as toasted pine nuts, basil, or chickpeas.
Notes
- For extra smooth hummus, boil the chickpeas with ½ teaspoon of baking soda for 15-20 minutes. Then, optionally, remove the skins before blending.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dip, Side
- Method: Oven and Blender