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Pesto Hummus Recipe

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This recipe for Pesto Hummus is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces fresh basil
3 cups canned chickpeas, drained and rinsed

4 ounces feta cheese

1¼ cups extra-virgin olive oil

Zest from 1 lemon (about 2 tablespoons)

Juice from 1 lemon (about 2 to 3 tablespoons)

Salt and freshly ground black pepper
Directions:
Directions:
1. Remove the leaves from the basil and discard the stems. In the bowl of a food processor, blend the basil with the chickpeas and feta, scraping down the sides of the bowl with a rubber spatula as needed, until just combined.
2. With the motor running, slowly drizzle in the olive oil and mix, scraping down the sides of the bowl with a rubber spatula as needed, until smooth. Transfer the mixture to a serving bowl and mix in the lemon zest and lemon juice. Season to taste with salt and pepper, and serve immediately.
Personal Notes:
Personal Notes:
The creamy hummus is packed with protein and brings all the herbaceous qualities of a good pesto to the table in dip form. Serve it with baked pita chips and crunchy vegetables, and consider your dip and dietary needs satisfied.

 

 

 

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