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Hummus Pesto

Small dip bowl of Hummus Pesto Sauce
  • 15 oz beans (425 g), 1 can be drained and rinsed
  • ¼ teaspoon salt
  • 3 clove garlic
  • ½ teaspoon ground cumin
  • ½ cup basil pesto (110 g)
  • 1 tablespoon lemon juice
  • ¼ Cup of water
  • Pour the rinsed chickpeas onto half the area of a kitchen towel
  • Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off
  • Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto.
  • Turn the processor on to break up the mixture.
  • With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
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