Chickpea Pesto Dip Or Pesto Hummus Dip Recipes

TOMATO-PESTO HUMMUS

Steps:

• Blend chickpeas, water, lime juice, garlic, and kosher salt in a food processor until the chickpeas are broken up, about 20 seconds. Add tahini, tomato paste, basil, and Parmesan cheese; blend again while streaming olive oil into the mixture until smooth, about 20 seconds more.

SPICY CHICKPEA DIP (HUMMUS)

Steps:

• Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
• Add the chickpeas and continue mixing to a smooth paste.
• Garnish with the cayenne pepper.
• Served at room temperature or chilled.

CHICKPEA PESTO DIP (OR PESTO HUMMUS DIP)

Steps:

• Process all ingredients in food processor till smooth.
• Serve with a hearty cracker or breadstick.

GREEN AND RED PESTO HUMMUS DIP

Steps:

• Add the sun-dried tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the Parmesan, 1 tablespoon of the pine nuts and 1 of the garlic cloves to a food processor. Blend, scraping down the sides and base of the bowl with a rubber spatula as necessary, until a smooth paste forms, about 1 minute. Season with kosher salt and pepper. Add 1/2 cup of the hummus and blend until evenly combined and smooth. Transfer the red pesto hummus to a small bowl. Clean the bowl and blade of the food processor.
• Add the basil leaves and the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts and 1 garlic clove to the food processor. Blend, scraping down the sides and base of the bowl as necessary, until a smooth paste forms. Season with salt and pepper. Add the remaining 1/2 cup hummus and blend until evenly combined and smooth. Transfer the green pesto hummus to a separate bowl.
• To serve, carefully spoon the red pesto hummus into half of a serving bowl and the green pesto hummus into the other half. Smooth the tops of each with the back of a spoon, then gently swoop the green pesto hummus into the red pesto hummus. Drizzle with more olive oil and top with some sea salt and pepper. Serve alongside pita chips.

CILANTRO PISTACHIO PESTO HUMMUS

Steps:

• Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
• To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
• Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
• Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
• Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
• Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

BASIL AND PESTO HUMMUS

Steps:

• Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.

25 OF THE BEST SAVORY DIP RECIPES FOR SHARING

Steps:

• Make one or all of these delicious dips to serve at your next party or event!