Simply Natalie Laura

Blogmas- Pesto Hummus

I loved making this dip, as it was chunky and had a bit of bite, and was a perfect recipe to use to add to the Christmas table or as part of a platter.

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2 cloves of garlic

2 ¼ cups canned chickpeas

·2 tbsp raw or roasted tahini

juice of 1 lemon and a half

4 tbsp extra virgin olive oil

2 tbsp water

1 tsp sea salt

2 tsp ground cumin

Ground black pepper to taste

4 tbsp nutritional yeast

¼ cup raw or roasted pine nuts

2 handfuls of fresh basil leaves

 

Place all the ingredients in a food processor or a blender.

Blend for about one minute or until you get a super smooth and creamy hummus. Try it and add more salt or any other ingredient if needed. If the hummus is too thick for you, add more oil or water and if it’s too watery, add more chickpeas.

The hummus is ready to eat, just serve it in a bowl with some pita bread, carrot or celery sticks, tortilla chips or even use it as a spread in a sandwich.  Keep it in the fridge in a sealed container for about 5 days.

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