Basil Pesto Hummus

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Basil Pesto Hummus

We had some folks over to play Monopoly the other night, and Monopoly night just ain’t nothin’ without good snacks. Marilyn supplied the Chex mix (made with a healthy dose of that first batch of hot sauce!), and I decided to get back to basics with a big bowl of hummus.

We were rich with basil, thanks to Vegetable Husband, so I fancied this up with a little pesto power. It was great! In fact, the only photo I got of this hummus was the one above. It went fast!

2 cans chick peas, drain and rinse one and save the liquid from the other
1c basil leaves
1/4c olive oil
1/4c nutritional yeast
1/4c tahini
2 cloves of garlic
salt and pepper, to taste

Put all of the ingredients into the blender or food processor. If it won’t all fit, just blend everything up in batches. Once you’ve blended everything up until it’s totally smooth, stick it in the fridge to chill for 10 minutes or so.

Serve with tortilla chips, pita points, or sliced veggies for dipping. Yum!

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3 comments on “Basil Pesto Hummus
  1. Pingback: Kitchen Corner – Homemade Basil Pesto Hummus | The EcoMaker

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