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 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.