Basil Pesto Hummus

Did you know puppies love watermelon? Link, my almost 10 month old schnoodle puppy, loves watermelon, zucchini, iceberg lettuce, baby carrots, green beans, apples, eggs and yogurt. Takes after his mommy I guess? :) 

Sundays are usually spent grocery shopping, food prepping, and taking pictures of food for the blog. Yesterday I made this yummy basil pesto hummus for snacks during the week. Link is my little sous chef– he’s always sticking around waiting for something to fall to the floor. I was spiralizing some zucchini for another dish and I always give him the little cores and he runs to another room and munches away. 

Sometimes I think I might love my puppy a little too much. I pretty much act like he’s my baby. If you ask for a picture of him, you’ll be looking at a whole photo album and watching some videos. I take him everywhere I can. Every time my parents invite me over for dinner, Linky comes along. 

Anyway, onto the recipe! I had a bunch of basil to use up so I decided to make some hummus this week for snacks. We love wheat thins around here, and baby carrots (Link loves those too, but no hummus for him!) so hummus is a great protein pair with crackers or veggies.  

Note: if you have a better food processor than me yours will probably look more well-blended. I have a baby 3 cup food processor and I’m hoping that some day when I get married I can ask for a high powdered one. So my hummus can be uniform in color :) 

The inspiration for this recipe came to me at my brother’s high school graduation party. My parents had Zoe’s Kitchen (a Greek restaurant here in DFW) cater– they brought chicken and beef kabobs, rice pilaf, Greek salad, and most importantly– a pesto hummus! I fell in love right away and knew I had to re-create it. 

Here’s the recipe! 

Basil Pesto Hummus

2015-06-28 16:33:30

Yields 2

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Ingredients

1. 1 can chickpeas, drained (reserve 1/4 cup liquid)
2. 1/2 cup fresh basil, packed
3. juice from 1 lemon
4. 2 Tbsp tahini paste
5. 3 tsp minced garlic
6. 4 Tbsp olive oil
7. Kosher salt
8. 2 Tbsp walnuts
9. 1/4 cup grated parmesan

Instructions

1. Combine all ingredients in a food processor and blend until smooth. If needed, add the liquid from the chickpea can to smooth it out.
2. Serve with baby carrots, crackers, or any other fresh vegetable or snack food you like!

By Emily @ Zen & Spice

Zen & Spice https://zenandspice.com/

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!