Pesto and Hummus….Why have I never thought of this? Pretty much two of my favorite condiments combined in one. What could be better?! I took my basic Hummus recipe and switched out a few things while adding a ton of new flavors.
It is a super simple recipe and easy to make. You can swap out the pistachios for walnuts but I love the flavor that the pistachios lend. When it comes to nuts, a little always goes a long way. They are a great way to brighten up the same old dip that everyone has seen over and over again. The hummus also has a real summer feel to it because of all the fresh herbs I use.
Instead of opting for bread try pairing this with fresh vegetables, like celery and carrots. Or core out the center of a cucumber and place the filling inside. Small healthy changes like this will add up. Plus, without the bread you can really taste the dip!
I added Aloha Daily Good Greens to amp up the nutrients and give it that green color that traditional pesto has.
- 2 cups of cooked chickpeas (canned works fine just be sure to rinse)
- 1/4 cup pistachios
- 1/4 cup parsley
- 1/4 cup basil
- 1-2 cloves garlic
- 1/4 cup fresh lemon juice
- 1 packet Aloha green powder (optional)
- 1/4 cup nutritional yeast
- 2 tablespoons Apple Cider Vinegar
- salt to tast
Combine everything in a food processor or high speed blender. Scrape down to make sure everything is combined. Puree until. smooth. Store in an air tight container in the refrigerator. This can also be made ahead of time and stored in the freezer.