Pesto And Fresh Basil Hummus Food

BASIL PESTO HUMMUS

Basil Pesto Hummus image

This basil pesto hummus recipe has a lovely, light green color and amazing taste!

Provided by Ruxandra Micu

Time 10m

Number Of Ingredients 15

Ingredients

1 can (800g \| 28oz) chickpeas/garbanzo beans, rinsed and drained
5 Tbsps chopped fresh basil leaves
2 Tbsps vegan basil pesto, optional, but recommended - you can buy it or make it yourself, recipe below
half a lemon's juice
2 Tbsps tahini paste
2-3 garlic cloves, mashed
2-3 Tbsps extra virgin olive oil
sea salt, to taste
Vegan Basil Pesto:
150g (1 cup) pine nuts, or other nuts, such as almonds, cashews or walnuts
40g (2 cups) fresh basil
5 garlic cloves
20g (⅓ cup) nutritional yeast
extra virgin olive oil, as needed
sea salt and pepper, to taste

Steps:

How to make raw vegan basil pesto:
You can either use a mortar and pestle or a food processor to make the pesto. For smaller quantities, such as this one, I recommend using a mortar and pestle.
Toast the nuts for a minute or two.
Add the nuts in the mortar and mash them. Add the other ingredients, except olive oil, and mash them too until they have a paste-like consistency.
Add olive oil, until the texture is just right.
Basil Pesto Hummus:
Put all ingredients in your food processor.
Process on high speed for 5 minutes until hummus is extra-smooth.
Add a little bit of ice-cold water in order to make it as smooth as you want.
Serve and drizzle with olive oil.

Nutrition Facts : Calories 382 calories, Carbohydrate 12 grams carbohydrates, Fat 31.8 grams fat, Protein 12 grams protein

PESTO HUMMUS

Pesto Hummus image

When you have some extra fresh basil and love hummus, please try it. I don't think you will find this flavor in commercial hummus products. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Beans

Time 15m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fresh basil (packed)
2 garlic cloves
4 tablespoons extra virgin olive oil
4 tablespoons tahini
4 tablespoons lemon juice (from one lemon)
2 tablespoons filtered water
30 ounces cooked garbanzo beans (canned or homemade)
1 teaspoon salt

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.

BASIL HUMMUS

Basil Hummus image

I created this recipe because I had too much basil left over from another recipe. It turned out fantastic and now it's on my list of favorites. You can substitute the tahini (roasted sesame paste) for almond butter, it will give it a nice, full nutty flavor. I serve it as an appetizer with oven roasted vegetables. To make the chickpeas easier to digest, I soak them in water for about 10 minutes and then remove their little skin. It takes a while but really is worth it if you have a sensitive stomach.

Provided by Dina Cohen

Categories Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) canned chick-peas, rinsed and drained
2 1/2 tablespoons tahini
1 garlic clove
1 1/2 cups basil
1/2 cup olive oil
1 lemon, juice of
1/4 cup water
1 tablespoon coarse salt

Steps:

Put all ingredients in a blender.
Blend until the mixture has the texture of a puree.
Serve in a bowl.
Reserve a few basil leaves to decorate and drizzle with olive oil.

Nutrition Facts : Calories 439.8, Fat 32.9, SaturatedFat 4.5, Sodium 2102.6, Carbohydrate 30.9, Fiber 6.7, Sugar 0.3, Protein 8