Easy Pesto Hummus Food

EASY PESTO 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, garlic, and pesto. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

EASY PESTO HUMMUS

Steps:

• Place all of the ingredients in a larger food processor and blend until smooth. If the hummus is too thick, add one tablespoon more of either olive oil or water until it reaches the desired consistency. Taste and adjust salt, if needed.
• Store in an airtight container in the fridge for up to 5 days.

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.

GREEN AND RED PESTO HUMMUS DIP

Steps:

• Add the sun-dried tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the Parmesan, 1 tablespoon of the pine nuts and 1 of the garlic cloves to a food processor. Blend, scraping down the sides and base of the bowl with a rubber spatula as necessary, until a smooth paste forms, about 1 minute. Season with kosher salt and pepper. Add 1/2 cup of the hummus and blend until evenly combined and smooth. Transfer the red pesto hummus to a small bowl. Clean the bowl and blade of the food processor.
• Add the basil leaves and the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts and 1 garlic clove to the food processor. Blend, scraping down the sides and base of the bowl as necessary, until a smooth paste forms. Season with salt and pepper. Add the remaining 1/2 cup hummus and blend until evenly combined and smooth. Transfer the green pesto hummus to a separate bowl.
• To serve, carefully spoon the red pesto hummus into half of a serving bowl and the green pesto hummus into the other half. Smooth the tops of each with the back of a spoon, then gently swoop the green pesto hummus into the red pesto hummus. Drizzle with more olive oil and top with some sea salt and pepper. Serve alongside pita chips.

ITALIAN HUMMUS WITH PESTO

Steps:

• Drain one can of beans, and put beans in food processor.
• Partially drain second can of beans, and add with remaining ingredients to the food processor.
• Process until smooth.
• Serve with crunchy bread sticks or a good chewy french bread.

EASY PEASY HUMMUS WITH FLAVOR VARIATIONS

Steps:

• Drain chick peas, reserve 1/4 cup liquid.
• Add all listed ingredients to a food processor or blender.
• If using a food processor, pulse a few times then stream in reserved liquid to desired consistency. If using a blender add liquid to ingredients before blending.
• Process until smooth, I like to run it 3-4 min for ultra smooth consistency.
• Flavor as desired right in the blender! You can blend with pesto, roasted red peppers, chipotle tabasco or even avocado or guacamole. Drizzle with pine nuts, olive oil, parsley or cilantro for a beautiful mediterranean style presentation.