I’m up rather bright and early this morning writing recipes and editing photos because in less than two hours, I’m off to have three wisdom teeth pulled out.. which, is not something that I’m looking forward to. I’ve never had so much as a filling before, so I think it’s safe to say that I’m a little nervous right now.
For todays recipe, I wanted to share this deliciously creamy, flavoursome pesto hummus. It’s pretty much just a fusion of my two favourite things; pesto and hummus. Both make excellent editions to a multitude of dishes and just add a really tasty kick of extra flavour. Therefore, when combined, the result is a seriously tasty dip!
For the pesto part of the hummus, I’ve actually made my own fresh pesto, which is actually really quick and simple to do. I also love both my hummus and pesto to be extra garlicky, so this means you can customise this to your hearts content.
Now that we’re slowly but surely approaching the Christmas party season, dips and snack recipes are going to be coming in really handy and this one will definitely go down a real treat with your guests!
Ingredients
- 1 can chickpeas (drained and rinsed)
- 2 tbsp hemp seed or olive oil
- 2 large cloves of garlic
- 2 large handfuls fresh basil
- Juice from half a lemon
- Salt and pepper to taste
- Tbsp light tahini
- Small handful cashew nuts (about 10)
- 1/2 ripe avocado
- Water as needed
Method
Start by making the pesto and combine the basil, oil, avocado, cashews, garlic and lemon, then blend until everything is well combined. Add a splash of water and blend again.
Pour in the remaining ingredients and give everything another blitz so that you’re left with a beautifully creamy hummus consistency. Adjust any seasonings to taste and feel free to add a little extra water here, depending on your desired thickness.
Serve with some fresh bread, crudities or crackers and dig in!
