Love hummus? Love fresh pesto? Then this dip is for you! Hummus made with the usual suspects along with basil and parmesan cheese to create a basil pesto hummus.
While hummus may not be the first thing you think of when it comes to St. Patrick’s day food, with the addition of basil it can at least be green and look festive. Or maybe I’m just combining March Madness snacks and St. Patrick’s Day into one recipe. Still not convinced? Well how about this: it’s delicious and should be enjoyed regardless of whatever event is on the horizon. There, take that!
Seriously though, this dip combines two of my loves, hummus and pesto. Garbanzo beans (chick peas), fresh basil, parmesan cheese, tahini, and garlic all together in one magical bowl. Improved only by being served with mini homemade soft pitas for your dipping pleasure. Yes, I went all out with homemade hummus inspired by homemade pesto served with homemade pita. Homemade, homemade, homemade. The only time consuming one of those three was the homemade pita however so feel free to buy that. But I trust you have the time to pulse the button on your food processor a couple of times to make this hummus.
What hummus flavor will I come up with next – do you have any suggestions?
One year ago: Key Lime Greek Yogurt Pie
Two years ago: Healthier Dark Chocolate Chunk Banana Muffins
BASIL PESTO HUMMUS
1 (15 oz.) can garbanzo beans, drained but liquid reserved
2 oz. Parmesan cheese
1/4 cup Tahini paste
2 cloves garlic
3-4 Tbsp reserved bean liquid
2 Tbsp olive oil
1 cup tightly packed fresh basil leaves
1/2 tsp salt and lemon pepper, or to taste
- Add beans, cheese, tahini, garlic, reserved liquid, and olive oil to a food processor and blend until smooth. Add basil leaves and pulse until finely chopped and blended. Add salt and lemon pepper to taste. If needed, add more of the reserved garbanzo bean liquid to reach desired consistency.
- Serve hummus with olive oil drizzled on top and with pita or fresh vegetables.