Easy Pesto Hummus Recipe By Tasty Food

EASY CLASSIC HUMMUS RECIPE BY TASTY

Steps:

• Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
• Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, and garlic. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice, olive oil, sesame oil, and water, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

CLASSIC HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
• Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
• Enjoy!

PESTO HUMMUS

Steps:

• In a food processor, place all the ingredients except for beans and salt and process until smooth.
• Add beans and salt and process again. Taste and adjust the amount of salt.
• Infuse love and serve with chips or veggie sticks.

EASY HUMMUS

Steps:

• Toast cumin seeds in small skillet until aromatic.
• Reserve a few cumin seeds for garnish.
• Place remaining cumin seeds in food processor (or blender) along with chickpeas, ground almonds, garlic, yogurt, olive oil, mint, lemon juice, salt and pepper.
• Process to form slightly grainy paste, or to desired consistency.
• Transfer to serving dish and let stand 30 minutes.
• Drizzle with olive oil and sprinkle with cayenne pepper and remaining cumin seeds.
• Serve with pita bread wedges.

EASY PESTO

Steps:

• Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.