Basil Pesto Hummus

5-minute Homemade Hummus

• Makes 10-12 servings (about 2 tbsp per serving)

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Measurements:

• 1 can chickpeas (drained)

• 1/4 cup tahini

• 2 tbsp vegetable oil/olive oil

• 2 tbsp lemon juice

• 1/2 tsp salt

• dash of black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tbsp pesto

• 1/4 cup of water (add more until desired consistency)

Measurements in Grams:

• 1 can chickpeas (drained ~ 240 grams )

• 60 grams tahini

• 30 grams vegetable oil/olive oil

• 30 grams lemon juice

• 2 grams salt

• <1 gram black pepper

• 3 grams garlic powder

• 2 grams onion powder

• 30 grams pesto

• 60 grams of water (add more until desired consistency)

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Instructions

Step 1

• Begin by draining the can of chickpeas, then add them to a food processor.

Step 2

• Add the tahini, water, oil, and lemon juice to the food processor with the chickpeas. Blend till mixture smooth.

Step 3

• Transfer the blended mixture into a container. Add the black pepper, garlic powder, onion powder, pesto, and salt, then stir well by hand until fully combined.

Step 4

• Serve fresh, or store in an air-tight container in the fridge for up to one week.