10 Minute Basil Pesto Hummus

Recipe altered from gourmandelle.com

Serves 6.

  • 2 (14 oz) cans chickpeas/garbanzo beans, rinsed and drained
  • 5 Tbsps chopped fresh basil leaves
  • half a lemon’s juice
  • 2 Tbsps tahini paste
  • 2-3 garlic cloves, mashed
  • 2-3 Tbsps extra virgin olive oil
  • pink Himalayan salt to taste

Vegan Basil Pesto:

  • 1 cup pine nuts (or other nuts, such as almonds, cashews or walnuts)
  • 2 cups fresh basil
  • 5 garlic cloves
  • ⅓ cup nutritional yeast
  • extra virgin olive oil, as needed
  • salt and pepper, to taste
How to make raw vegan basil pesto:
  • You can either use a mortar and pestle or a food processor to make the pesto. For smaller quantities, such as this one, I recommend using a mortar and pestle.
  • Toast the nuts for a minute or two.
  • Add the nuts in the mortar and mash them. Add the other ingredients, except olive oil, and mash them too until they have a paste-like consistency.
  • Add olive oil, until the texture is just right.
Basil Pesto Hummus:
  • Put all ingredients in your food processor.
  • Process on high speed for 5 minutes until hummus is extra-smooth.
  • Add a little bit of ice-cold water in order to make it as smooth as you want.
  • Serve and drizzle with olive oil.

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