BASIL PESTO HUMMUS
Out with the old and in with the …. reused!
I have a new found love for thrift shops. I spent the majority of yesterday morning ooing & awing over dust covered dishes and used placemats. After getting over the unpleasant scent of potpourri, I was amazed at how many treasures were waiting to be found. I will never buy a full priced dish or kitchen linen again!! So I bring you, my new (to me) green plaid placemats paired with a beautiful green pesto hummus that I whipped together on accident the other day.
If you like fresh herbs as much as I do, this hummus will satisfy all of your senses. Preparing the hummus fills the kitchen with the wonderful basil aroma. Add in a combination of pecans and walnuts, a little tahini and garlic, and squeeze in some lemon. Then mix in my favorite ingredient chickpeas, to make an earthy green hummus to dip fresh veggies and pita in.
Do any of you have a favorite thrift store you like to go to? Now that I am a new thrift-o i’d love to hear of some new places!
have a happy hump day! xx
2 cups fresh basil leaves, lightly packed with stems removed
1 15 ounce can of garbanzo beans (chickpeas)
¼ cup raw pecans
¼ cup raw walnuts
1 tablespoon of nutritional yeast
1 tablespoon of tahini
the juice of ½ a lemon, or 1 full lemon to taste
2 cloves of garlic
salt and pepper to taste
Place basil leaves, pecans, walnuts, nutritional yeast, tahini and garlic in food processor or blender.
Drain garbanzo bean juice into a bowl. Rinse and drain garbanzo beans. Pour half of the garbanzo bean juice into the food processor or blender and all of the chickpeas. Blend until creamy. Scraping the sides of the blender when necessary.
Add the juice of half of a lemon, or a full lemon depending on taste. Blend again!
Add salt and pepper to taste and enjoy!