Pesto Hummus
Pesto Hummus recipe
Yield
6 servingsPrep
10 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chickpeas (garbanzo beans)
almost drained (keep juice) |
*
|
| 2 | bunch |
basil
chopped |
*
|
| ½ | each |
lemon
juiced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chickpeas (garbanzo beans)
almost drained (keep juice) |
*
|
| 2 | bunch |
basil
chopped |
*
|
| 0.5 | each |
lemon
juiced |
|
Directions
Put chickpeas, basil, and some of the lemon into bowl.
Purée using blender.
Add lemon juice until consistency and taste are pleasing.
If still too thick, you can add some of the leftover juice from the chickpea can.
Serve as a dip or use as a spread on fresh bread.
Variations (untested): Add some minced garlic.
Use like pesto sauce on pasta.
