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