Pesto hummus

Ingredients

• 500 g Chickpeas, cooked
• 40 g Basil, fresh, chopped
• 2 tbsp Pine nuts, home toasted, lightly
• 4 tbsp Extra-virgin olive oil
• 2 tbsp Water
• 2 tbsp Lemon juice, fresh
• 1/2 tsp Salt, fresh ground
• 2 clove Garlic, minced

Method

1. Heat the pine nuts in a small skillet on medium-high heat. Stir them when they start to brown.
2. When most of them have lightly browned, remove them from the pan into a bowl to cool. Reserve a few pine nuts for garnish.
3. In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped.
4. Add the chickpeas, most of the pine nuts, olive oil, lemon juice and salt.
5. Pulse several times, for several seconds each time, until the hummus is smooth.
6. Add water to the point of desired consistency.
7. To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts.