As the title might suggest.. this is going to be a recipe for pesto hummus; exactly what it says on the tin really. This was a bit of an experimental recipe I’ll have to admit- I mean, I LOVE pesto and hummus, but wasn’t sure how they would taste when combined into one dip. But, I am pleased to announce that I think this was a huge success and incredibly tasty indeed! Well.. I think so anyway (and I hope that you guys will agree with me if you make it at home!)
Dips and sauces are something that I will always try and make for myself at home, as oppose to buying packeted ones at the shops, because not only does it probably work out cheaper, but I also find that the ingredients lists are a lot fresher and more minimalistic when I’ve made something myself. Plus, dips like this one are so quick and simple to make; you can whizz it up in a food processor whilst making the rest of your dinner and it will be ready in a matter of minutes! For me, hummus and pesto are some of those things that I think go with pretty much any savoury dishes; be it salads, crackers, pasta, sandwiches, in baked potatoes.. you name it, I could probably spread this hummus on it! It’s a great thing to prep a big batch of to have in the fridge for a mid-afternoon snack or if you just need something to add an extra kick of flavour and sparkle to a meal!
A lot of hummus recipes that I’ve seen previously and ones that I’ve bought at the shop can contain large amounts of oil. I am by no means saying that there is anything wrong with this, as I use lots of different oils in my recipes and fats are a very important element in the diet. However, I don’t find that I need to add quite this much oil into my dips in order to achieve something really creamy and delicious. Here I’ve only used one tbsp of olive oil and then achieved a really smooth and creamy texture by adding avocado and then just a little bit of water. I find that the avocado works really well here, as it helps to create that velvety smooth consistency and adds a lovely mellow, creamy flavour against the bold hits of garlic and basil.
I’ve also partnered up with Unbeelievable health to create this recipe and have included one of their Bee Energised capsules in here. These are something that I’m currently trying out, as I’ve just been feeling a little bit tired and sluggish lately. I really like their products, as they’re really nice and natural and I just love the general brand ethos and what they’re all about. I will be posting a full review on the products and letting you know what I think of them and how I feel in a few weeks time. Until then, you can check out their website here and read a little more about what they do.
- 2/3 can chickpeas
- 1/2 large avocado
- 1 tbsp olive oil
- A large handful of fresh basil
- 1 tbsp light tahini
- 1/2 clove of crushed garlic
- Seas salt and pepper to taste
- 2 tbsp water
- 2 tbsp freshly squeezed lemon juice
- 1 capsule of Bee Energised from Unbeelievable Health
- Add all of the above ingredients into your food processor. (I used my Magimix for this) and blend until really smooth and creamy.
- Serve with some seeded crackers and an extra drizzle of olive oil and dig in!