Ok this may be my new favorite recipe. And that’s saying a lot, because I love so many others. But this one is easy, totally whole-foods based, and is full of bright, fresh flavors. In the past week I have become addicted to hummus and basil for lunch – does anyone else do that? Great, whole grain bread, toasted, spread with a thick layer of creamy hummus, fresh-picked basil placed on top. An easy, filling, summer lunch. So as I picked basil at my CSA I had this light-bulb moment – how about actually combining them? And a beautiful thing was born. I want to just eat bowls of this … but I’ll try to restrain myself and actually enjoy it over the course of the next few days. :)
Pesto Hummus
1 can chickpeas, drained and rinsed
2 cloves garlic
3 T tahini
2 C fresh basil leaves
4 T olive oil
4 T unsweetened coconut milk beverage (The kind that comes in the boxes, not a can of coconut milk. You could probably use water instead – the liquid is needed, but I used coconut milk just to make it a little creamier.)
1 t sea salt
2 T lemon juice
1/4 C nuts (I used a mix of raw cashews and almonds)
1/2 T sugar
Add all ingredients to a food processor, blend until smoooooth. Enjoy! That’s it! :)
