How To make Pesto Hummus
1 cn Chickpeas (garbanzo beans),
Almost drained (keep juice) 2 bn Basil (or so), chopped.
Should make at least 1 Packed cup of basil 1/2 Lemon juiced
Put chickpeas, basil, and some of the lemon into bowl. Puree using blender. Add lemon juice until consistency and taste are pleasing. If still too thick, you can add some of the leftover juice from the chickpea can. Serve as a dip or use as a spread on fresh bread. Variations (untested): Add some minced garlic. Use like pesto sauce on pasta. Posted by vmh@intellicorp.com to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
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Hummus of your dreams! Pesto Hummus recipe #shorts
Green Pesto Hummus | Hummus recipe | Middle Eastern recipes
Green Pesto Hummus - Recipe Below - To celebrate World Hummus Day (i know right, scream!), here is a cheeky spin on my favourite hummus using Green Pesto. As you guys know, I love hummus and eat the brilliant Palestinian meze most days. check out my feed for loads more ways to flavour this super easy recipe. have a fab weekend x JGS
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Serves 4-6 as a meze | 1 x 400g tin chickpeas - 1 clove garlic - The juice of ½ a lemon - 150ml tahini - 120g green pesto - 10g toasted pine nuts - A pinch of chilli flakes - A drizzle of olive - Parmesan to serve - Salt
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1. Drain the chickpeas and keep the chickpea water and save 2 tbsp of the pesto for garnish.
2. Chuck the chickpeas, garlic, lemon, tahini, pesto and 100ml of the chickpea water into a food processor. Blend until smooth. If it looks to dry, add a few more tablespoons of the chickpea water. Check the seasoning at this stage and add salt to taste.
3. To serve, swirl the hummus onto a plate, top with a little saved pesto, the pine nuts, chilli flakes and a drizzle of olive oil. Grate over a little parmesan and serve.
Homemade Pesto Hummus Recipe
#homemade #pesto #hummus
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Basil hummus | Homemade Hummus Dip with Chole/ Chickpeas | Quick and Easy Hummus Dip
Basil hummus is a classic dish from Middle East with key ingredient: chickpeas and it is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and best tastes when scooped up onto a wedge of pita bread, falafel or nachos. It’s nutty and tangy, thanks to the sesame seeds with notes of fresh basil leaves, lemon and garlic.
Basil hummus | Homemade Hummus Dip with Chole/ Chickpeas | Quick and Easy Hummus Dip
Ingredients:
• Boiled Chickpeas – 1 Cup
• Basil Leaves – 1/4 Cup
• Garlic Cloves – 5
• Sesame Seeds – 3 tbsp
• Cumin Seeds – 1/4 tsp
• Gingelly Oil – 2 tbsp (Sesame Seed Oil)
• Olive Oil – 4 tbsp
• Water – 2 tbsp (Cold)
• Lemon Juice – 2 Tbsp
• Salt – As Per Taste
Method:
1. In a mixer grinder add boiled chickpeas, fresh basil leaves, garlic cloves, sesame seeds ( white), gingelly oil, olive oil, lemon juice, salt and cumin seeds.
2. Add cold water approx. 2 tbsp to the mixer grinder and grind them to prepare creamy, fluffy hummus. It taste just awesome with the hint of basil leaves.
3. Adding cold water is important for light and fluffy hummus.
4. Serve hummus with a drizzle of olive oil, dash of paprika and freshness of some chopped basil leaves.
5. Basil hummus can be stored in an airtight container under refrigeration and use up to 3 to 4 days.
Notes:
• Soak chickpeas for overnight and then pressure cook it for 5 to6 whistle. You may add little salt while boiling.
• For quick cooking you can add 2 pinch of baking soda ;It raises pH of water so helps in fast cooking of chickpeas.
#hummus #BasilHummus #HummusDip
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Pesto Hummus with Homemade Pita Chips
Pesto hummus mixes our two favorite dips to become one truly tasty experience. It's very easy to make and delicious served with homemade pita chips for a party appetizer, packed for work or school lunch, spread on a sandwich, or as a dinner side dish.
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