If you like hummus and you like pesto, this recipe is for you.
However, I feel like before you make this hummus you should be warned – this hummus is extremely addictive. Once you start eating it, it is really hard to stop.
It has lemon, pesto, pine nuts and parmesan. All these ingredients are hard to resist in my book. Not to mention the crostini, crackers or bread that you will need to enjoy it! If only I could live on (fresh) bread…
Although, it is delicious on crunchy veggies as well.
I have been craving lemon and parmesan lately and I have been wanting to experiment with a new recipe for pesto, with lots of lemon. Then, since it had been a while since I made hummus, I decided to try this recipe first and I am super happy I did!
This is great make ahead recipe, especially if you are entertaining, and I think it tastes even better the next day. Just process in the food processor then store in an airtight container in the refrigerator. The next day, just garnish with a teaspoon of pesto, pine nuts, fresh basil and drizzle of evoo and voila.
It is delicious as an appetizer spread with crackers, toasts and veggies. It is also wonderful on avocado toasts and sandwiches.
I hope you make it and enjoy it as much as we are right now…
Hummus with Pesto
About 5 servings
1 (15.5 oz) can of garbanzo beans or chickpeas
the juice of 2 lemons – about 1/4 cup or a little less
2 tsp of lemon zest, divided
2 tbs of tahini
1/4 cup of pesto + 1 tsp for serving
3 tbs of parmesan cheese + additional for serving
1 tbs of pine nuts, toasted + additional for serving
2 tbs of extra virgin olive oil, divided
1 to 2 tsp of water
1/2 tsp of salt
1/4 tsp of black pepper
I like to use a food processor.
Rinse the canned garbanzos or chickpeas and set aside.
Start processing the tahini and the lemon for a few seconds, until you obtain an off white smooth paste.
Add the salt, pepper and 1 tsp of lemon zest and process for a few seconds.
Add the garbanzos in two batches, making sure that each batch gets processed very well, until you obtain a smooth consistency. The hummus will get really thick and you will need to add a tbsp of water. Adjust the amount of water according to the desired consistency. Add the pesto, pine nuts, parmesan cheese and 1 tbsp of olive oil and process for 30 seconds to a minute.
Taste and adjust seasoning if necessary.
Stir 1 teaspoon of pesto, drizzle the remaining tablespoon of olive oil and sprinkle 1 tsp of lemon zest on top before serving.