PESTO HUMMUS

we all love hummus, we all love pesto - and this combines our two favourite dips + sauces in one 🤤

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soften the chickpeas by simmering with baking soda + a splash of water for 10-20 minutes, or until they smush between your fingers.

Step 2

Blanch the basil (save some for garnish) in boiling water for 10 seconds, then shock in ice water + drain.

Step 3

To a food processor, add the tahini + lemon juice, then blend until a paste forms.

Step 4

Add the chickpeas + 1-2tbsp of the cooking liquid.

Step 5

Add the basil, pine nuts (save some for garnish) + nutritional yeast - the hummus should begin to turn light green.

Step 6

Whilst blending, add an ice cube, stream in some olive oil & continue to blend until creamy.

Step 7

To serve, spoon into a bowl, top with toasted pine nuts, basil & a swirl of extra virgin olive oil. Enjoy!