Pesto Hummus
Creamy chickpeas, tahini, lemon, and basil pesto blend into a bright, herby spread that comes together fast.
Prep 10 min ยท Makes about 2 cups
Ingredients
- 15 oz can chickpeas
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/4 cup basil pesto
- 1/4 tsp salt, or to taste
- 1/8 tsp garlic powder
Directions
Pour off the liquid from the chickpeas, then put the chickpeas in a food processor with all of the other ingredients. Blend until everything is smooth, adding a splash of water, olive oil, or the chickpea liquid you drained off if the mixture needs thinning. If you want to dress it up, top it with whole chickpeas, a little olive oil, or pesto.