Pesto Hummus

There's nothing like fresh pesto. At least that's what I heard, but I had never actually made my own before this weekend. Toasted almonds and lemon zest pack this pesto with a whole bunch of flavour. I will definitely be making it again as soon as I get more fresh basil.

I considered using the pesto on pasta or in potato salad. These would have been awesome, but I settled on putting the pesto in hummus. I've got to say, it may be my favourite hummus recipe ever. Fresh, lemony, garlicky with a hint of nuttiness from the roasted almonds.


Almond Lemon Pesto
makes 1/2 cup

1/4 cup roasted almonds
2-3 cloves garlic (personal preference)
juice and zest of 1 lemon
pinch salt
1 cup packed basil leaves
1/4 cup olives oil

1 Throw the almonds in the food processor and pulse until they are coarse crumbs
2 Add the garlic, lemon juice and zest and salt and pulse until everything is incorporated
3 Add the basil leaves, pour the olive oil on top and pulse until smooth, scraping down the sides a couple times

Pesto Hummus
makes 3 cups

1/2 cup pesto (1 batch from above)
2 cans of chickpeas (540 ml each)
1/4 cup olive oil
juice and zest of 1 lemon
1-2 cloves garlic (personal preference)
water
salt

1 Put the chickpeas and the pesto in the food processor and buzz until combined
2 Add the olive oil, lemon juice and zest and garlic, pulse to combine again
3 Drizzle in water until the hummus has the consistency you want
4 Taste the hummus and add as much salt as you want

The reason I don't just include the second lemon and extra garlic from the hummus in the basic pesto recipe is because it would be too strong that way, and this pesto is great to eat alone as a condiment. Serve the hummus with fresh vegetables, on a sandwich or it's surprisingly good with kettle cooked chips!