Ingredients:
Instructions:
If you want your hummus really smooth, spend a few minutes and remove the skin of each chickpea. In my opinion this is absolutely necessary for an extra smooth hummus. So open can of chickpeas, drain liquid and remove the skins from every chickpea. Then rinse well with water. In a food processor combine tahini and lemon juice; process for a 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. Thanks to this procedure you humus will be as creamy as possible. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Add half of the chickpeas and pesto, process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth. The hummus will be probably too thick, so you'll need to add a little bit of water. With the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. Voila! Hummus is ready. Transfer the hummus into a serving bowl, top with a 1-2 tablespoons of pesto sauce and drizzle with an olive oil.
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