2 x 400g cans chickpeas/garbanzo beans/white beans/pinto rinsed well
2 tbsps vegan basil pesto (Optional, but recommended. You can buy it or make it yourself, recipe below)
1/2 a lemon juiced
2 tbsps tahini
2-3 garlic cloves, mashed/crushed
2-3 tbsps extra virgin olive oil
Himalayan sea salt, to taste
Vegan Basil Pesto:
1 cup pine nuts (or other nuts, such as almonds, cashews or walnuts)
2 cups fresh basil
2-3 garlic cloves
⅓ cup nutritional yeast
Extra virgin olive oil, as needed
Himalayan sea 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.
Add the nuts (toast in a pan for 2 minutes optional for extra flavour) 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. For extra colour and pop you could sprinkle pomegranate, cherry tomatos, extra basil leaves or whole pine nuts.
For more yummy recipes, head to Nutrition with Jan Marie.