Basil pesto hummus

  • Preparation Time 15 Minutes

Vegetarian, vegan, gluten-free and nut-free

This recipe features two of my favourite things to eat which are pesto and hummus. I have never thought about combining them both until the other week when I was making them both.

I had never seen it in the shops for me to taste it, although there are recipes on the internet. I was expecting for it to be bin fodder but boy was I wrong. This delicious hummus is bursting with the taste of basil, garlic and lemon.

It is equally gorgeous spread onto pitta bread or on a sandwich with added toppings, my favourite char grilled veggies.

  • Creamy
  • Tangy
  • Delicious
  • Moreish

I love hummus anytime, but in the summer it is the perfect side at picnics, barbeques and parties. For me, a selection of different hummus on your plate to dip various foods into is a simple food pleasure.


*NOTES*

  1. If you want to have an even creamier hummus then the trick is to skin the chickpeas. This sounds like an arduous and boring task. That said it is quite easy to do. You just have to squeeze them gently out of their skins. It’s not a necessary task but it does make it extra special.
  2. It makes sense to save the liquid from the chickpeas {aquafaba}, this can be used as an egg replacement in vegan baking or as a vegan egg-white to make meringues.

Ingredients

  • 400g tin of chickpeas
  • 2 tbsp of tahini
  • 2 cloves of crushed garlic
  • Approximately 12 fresh basil leaves
  • 1/2 of a lemons juice and zest
  • 3/4 tsp of salt
  • 10 g of vegan parmesan or nutritional yeast
  • 45 ml of extra virgin olive oil
  • 1 tbsp of pine nuts {omit if nut-free}
  • freshly ground black pepper


Instructions

  1. Rinse and drain your chickpeas but keep the liquid for other used, see above. Rinse the chickpeas with cold running water and leave to drain.
  2. Once they have dried a little place into a food processor and blitz a little. Then add the rest of the ingredients and process until smooth and creamy.
  3. Drizzle with oil or a little thinned out pesto. Then just dip and enjoy.
Some lovely Greek basil, which I am going to use to make pesto

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.

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