Hummus with Pesto¶
 Serves |
 Total Time |
|---|---|
| 1.5 cups | 8 minutes |
Ingredients¶
1 15-oz can chickpeas
1.5 tsp baking soda
0.25 cup cold water- 1 ice cube
1 clove garlic
0.25 cup lemon juice- 0.5 tsp salt
0.25 tsp paprika
0.33 cup tahini- some pesto
Cookware¶
- 1 large skillet
- 1 large bowl
- 1 food processor
Instructions¶
Step 1¶
Toss chickpeas with baking soda in a large skillet. Heat over medium 2 to 3 minutes or until chickpeas are hot. Transfer to a large bowl and wash with three or four changes of cold water while rubbing the chickpeas between your hands to release the skins. Discard skins and drain chickpeas.
Step 2¶
Combine chickpeas, the cold water, 1 ice cube, and the garlic in a food processor; process 2 minutes. Add lemon juice, salt, and paprika; process 2 minutes more. With the food processor running, slowly pour in the tahini; process 1 minute more.
Step 3¶
Transfer hummus to a small bowl. Swirl in pesto. Drizzle with a little olive oil (if using).
Source¶
- Magnolia