PESTO HUMMUS

Name: PESTO HUMMUS
Total time: 60 min
Ingredients: 2 14-ounce cans of chickpeas, drained and rinsed; ½ cup fresh basil leaves; ⅓ cup grated parmesan cheese; ¼- ½ cup Monocultivar Coratina Extra Virgin Olive Oil,; 1 teaspoon sea salt; 3-4 cloves garlic,; Juice from 1 lemon; Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan,

Easy
Starter

Ingredients

2 14-ounce cans of chickpeas, drained and rinsed
½ cup fresh basil leaves
⅓ cup grated parmesan cheese
¼- ½ cup Monocultivar Coratina Extra Virgin Olive Oil,
1 teaspoon sea salt
3-4 cloves garlic,
Juice from 1 lemon
Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan,

Preparation

Combine all the pesto hummus ingredients in a food processor and blend on high until smooth. Taste and season with extra sea salt, if needed. Top with any or all of the garnishes.
Serve immediately or keep covered in your fridge for up to 5 days.

Add an extra touch

Monocultivar Coratina Extra Virgin Olive Oil

CHEF

Regina Foster

Recipe developer and food photographer Regina Foster - New York photographer and food blogger