Recipe · Obliterator®
Basil pesto hummus
The classic pesto flavors of basil, garlic, and pine nuts add an Italian twist to this creamy, smooth hummus. For a thinner dip, blend in one more tablespoon of water.
Ingredients
- 1 15.5 oz can chickpeas, drained
- 1½ cups lightly packed basil leaves, plus small leaves for serving, if desired
- ¾ cup extra-virgin olive oil, more for serving if desired
- ⅓ cup tahini
- ¼ cup lemon juice (from about 2 large lemons)
- ¼ cup grated Parmesan
- 3 Tbsp cold water
- 3 Tbsp pine nuts
- 1 garlic clove
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Toasted pine nuts, for serving (see TIP)
Method
- Add all ingredients to the blending jar and cover with the lid.
- Set to manual Speed 1 and press BLEND. Process for about 1 minute, or until the mixture is combined but still chunky.
- Stop the blender and scrape down the sides of the jar. Replace the lid.
- Blend again on manual Speed 1 until the mixture is completely combined and smooth, about 1 minute.
- Spoon hummus in a shallow bowl and top with toasted pine nuts, a drizzle of olive oil and basil leaves, if desired. TIP: To toast the pine nuts for garnish, place in a skillet over medium heat and let sit undisturbed until one side has lightly browned. Shake the pan to toss the pine nuts, remove from heat and let them continue to cook in the hot pan until they are toasty brown all over. Transfer to a plate to cool completely.
