Pesto is one of my current obsessions – unfortunately a lot of the shop bought varieties aren’t vegan as they often contain dairy but ever since I found a vegan friendly version in Aldi, I’ve become obsessed. I’ve been loving stirring it through bowls of pasta, kale salads and brown rice bowls but this pesto hummus is my firm favourite. Whilst I love classic hummus, sometimes it can get a little boring so this variation is sure to add an extra burst of flavour to your lunch box or bowl as you get all the benefits of creamy hummus alongside the flavour packed pesto.
This homemade hummus only requires 5 ingredients and is surprisingly simple to make too; simply blitz chickpeas, olive oil, pesto, tahini and lemon in the blender and the result is a smooth, creamy dip that tastes so much better than anything you could buy in the supermarket. This creamy pesto hummus is so moreish but my favourite ways to enjoy it are slathered on avocado toast, in a loaded falafel sandwich, dolloped on top of salad or with roasted sweet potato wedges.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 1 batch: 4 servings
- 1 x 400g can chickpeas
- 3 tbsps extra virgin olive oil
- 2 tbsps green pesto
- tbsp tahini
- juice of a lemon
- 4 tbsps water (adjust according to desired consistency)
- Add all of the ingredients to the blender and blend until smooth and creamy. I like my hummus to be fairly thick but if you want a thinner consistency then add more water as required.
- Transfer to an airtight container and store in the fridge where it will keep for up to 3 days. Serve and enjoy!