Pesto Hummus

  in Appetizers, Recipes, Vegan

2 – 15 oz cans chickpeas, drained
2 handfuls fresh basil
2-3 cups fresh baby spinach
juice from 1/2 a lemon
2 garlic cloves, smashed
3 tablespoons olive oil
optional water to thin
sea salt and pepper, to taste
extra virgin olive oil, as needed

  1. In a food processor, add the chickpeas, basil, spinach, garlic cloves, tahini, lemon juice and 1-2 tablespoons of water and pulse until combined. With machine running, drizzle in the olive oil and process until smooth. Add a little more water if it seems too thick. Taste and add more lemon juice or salt to your liking.
  2. Spoon into a serving bowl and drizzle with a little extra virgin olive oil.