Green Pesto Hummus Recipes


  1. Drain the chickpeas and keep the chickpea water and save 2 tbsp of the pesto for garnish.
  2. Chuck the chickpeas, garlic, lemon, tahini, pesto and 100ml of the chickpea water into a food processor. Blend until smooth. If it looks to dry, add a few more tablespoons of the chickpea water. Check the seasoning at this stage and add salt to taste.
  3. To serve, swirl the hummus onto a plate, top with the pesto you saved, the pine nuts, chilli flakes and a drizzle of olive oil. Grate over a little parmesan and serve.


Serves 4-6 as a meze

1 x 400g tin chickpeas
1 clove garlic
The juice of ½ a lemon
150ml tahini
120g green pesto (use vegan if you like)
10g toasted pine nuts
A pinch of chilli flakes
A drizzle of olive
Parmesan to serve

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