Wednesday, January 11, 2017

Pesto and Red Pepper Hummus

Yummmm!!! I am such a sucker for a good hummus recipe. I made this to go with my last post: Roasted Tomato Crostini with Pesto and Red Pepper Hummus. It turned out so good, and we had lots of leftovers for snacking the next day. Check out the recipe below!

Getting Started

This hummus has the same base as my Spicy Hummus recipe with a few changes. It's super simple to make: just toss all of the ingredients into a food processor or blender and blend together until it's your desired consistency. The only thing to really be mindful of here is to use organic garbanzo beans if possible. I'm not sure what the difference is exactly, but the organic beans taste so much better. I think it's the liquid they are packed in. Since the beans are the main item here, and you'll be using a bit of the liquid in the recipe, try your best to get organic if you can. If you don't want to use liquid from the can, you can just add more olive oil to the recipe.


1 can (15oz) organic garbanzo beans, drained (reserve 2 Tbs of liquid from the can)
1 medium sized garlic clove
2 Tbs liquid from beans
4 Tbs lemon juice
5 Tbs extra virgin olive oil
2 Tbs of your favorite pesto (I have a recipe here, but I just bought some this time)
1/2 tsp coarse salt
1/4-1/2 tsp crushed red pepper flakes (adjust to your liking)

Servings: Depends on who is eating ;) I'm terrible at remembering to measure things, so I think it made about 2 - 2.5 cups.

Want more hummus recipes? Check out them out below!

Thai Spicy Hummus

Spicy Hummus

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