This creamy hummus recipe is one of my absolute favourites. It’s an adaptation of my original hummus recipe. Homemade hummus can be thrown together in a matter of minutes and makes the perfect snack for those 3pm cravings when you just don’t have time to make anything.
The addition of pesto makes this particular hummus extra rich and luxurious. Paired with the crispy garlic pitta chips, this is not a snack to miss. I talked last time about using dried chickpeas to make this hummus and I really do think it’s worth it, although if you REALLY don’t want to soak your own, use 2 cans of chickpeas instead. There’s nothing particularly wrong with canned chickpeas, it’s just soaking your own gives your hummus that extra fresh flavour. You’ll use some of the cooking water to thin out the hummus and make it extra special. If you’ve never made your own hummus by soaking your own beans before, I dare you to give it a try! You’ll never go back and it’s super easy, I promise!
Everytime I make a recipe like this, that’s thrown together quickly at the weekend and lasts all week, I think I must make more of them. They are the kind of recipe everybody enjoys because it’s easy, healthy and delicious! I’ve been munching my way through this plate of hummus all week, and now it’s gone and I’m writing this, I’m very tempted to go and make another plate! Do you have a favourite afternoon snack recipe? Let me know in the comments if you do, and if you make this version of my hummus!
Green Basil Pesto Hummus
Yields: 6 Portions
If you want to use canned chickpeas, substitute 2 cans for the dried chickpeas this recipe, however I highly recommend using dry chickpeas and soaking them yourself.
Ingredients for the hummus:
1 Cup Dried Chickpeas (Soaked overnight in cold water),
2 Cloves Garlic,
2 Tablespoons Lemon Juice,
2 Tablespoons Tahini,
1/2 Teaspoon Salt,
1/2 Teaspoon Pepper,
2 Tablespoons Olive Oil,
1/2 Teaspoon Ground Cumin,
2 Tablespoons of the Chickpea Cooking Water,
4 Tablespoons Vegan Green Pesto.
Ingredients for the pitta chips:
2 Round Pitta Pockets,
1 Clove Garlic,
2 Tablespoons Olive Oil.
Make the Pitta Chips
1. To make the pitta chips, preheat the oven to 170 degrees Celsius. Lay the pitta pockets flat and cut into 8 equal traingles. Open each triangle at the fold and cut along the fold so that you are left with 16 tortilla chip shaped pieces from each pitta pocket.
2. Lay the triangles on a baking tray with the rough side facing up. Brush the olive oil evenly across all the chips. Cut the garlic clove in half and rub the open face on each of the chips to give them a garlicky hint.
3. Bake in the oven for 5-10 minutes until golden brown and crispy. Keep an eye on them as they can turn quite quickly. As soon as they are golden brown, remove from the oven and allow to cool.
Make the Hummus
1. Place the chickpeas in a large bowl and cover generously with cold water. Cover with a tea towel and leave to soak overnight or for a minimum of 8 hours. After soaking, drain and thoroughly rinse the chickpeas. Bring a large saucepan of water to the boil and add the chickpeas, simmer for 90 minutes then drain and rinse thoroughly. Reserve some of the cooking water for later.
2. Add the chickpeas, garlic cloves, lemon juice, tahini, salt, pepper, olive oil, and cumin to a food processor. Pulse until the hummus reaches a smooth consistency. I like my hummus to still have some texture, but if you like it more creamy, pulse for longer.
3. Add the cooking water one tablespoon at a time and pulse to mix in between each addition. I like 2 tablespoons for a medium consistency but you can add more or less depending on how you like your hummus. The more water you add, the thinner and creamier your hummus will be. Just be sure to add it 1 tablespoon at a time so as not to take it too far!
4. Lastly, stir in the pesto to flavour the hummus.
Note – Store hummus in the fridge in an airtight container for up to 1 week.