- Drain the chickpeas and keep the chickpea water and save 2 tbsp of the pesto for garnish.
- 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.
- 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
120g green pesto (use vegan if you like)
10g toasted pine nuts
A pinch of chilli flakes
A drizzle of olive
Parmesan to serve