Submitted by: Tulkoff
A snap to make, pesto gives hummus a unique and savory Italian flavor.
2 cans chickpeas, drained with chickpea water reserved
1/3 cup tahini
5 Tbsp canned chickpea water, more or less may be used depending on desired consistency
¼ cup lemon juice
1 tsp salt
1 Tbsp Tulkoff Pesto Genovese
basil leaves, for garnish
Place the chickpeas, tahini, and reserved water in a large food processor and blend until smooth. Transfer to a serving bowl and fold in the lemon juice, salt, and pesto until well incorporated. Garnish with basil leaves and serve with pita and fresh crudités.
For best flavor, make ahead and chill in the fridge to allow time for flavors to further develop.