I’m currently on a quest to make many delicious flavors of hummus. This is my only new flavor but I recently did a little poll of some food-loving friends of ours and got a lot more great ideas. I’ll keep you posted if I come up with any more winners! (I also make the traditional garlic hummus too. Here’s my recipe for that.)
When making hummus, I usually just throw in a bunch of ingredients without measuring but this time, I tried to pay attention to how much I was using because we like this hummus so much. I’ve included a range of measurements. I’d start with the low end on everything and then adjust to taste. This is a non-traditional hummus flavor but SO GOOD! Ellie loves it, as do Nik and I.
adapted from various other recipes around the web
2 C cooked chick peas
2-4 T tahini
1-2 T balsamic vinegar
1-2 tsp sea salt
2-4 T pesto*
2-4 T extra virgin olive oil
water or cooking liquid, as needed for blending and consistency**
Add all ingredients directly to the food processor or blender. There’s no need to pre-mix them in a bowl beforehand. Blend until all the chickpeas are blended in. Taste and add more of all ingredients (except chickpeas) until it tastes delicious to you.
*I make our own pesto and don’t add the cheese to it before freezing. So the hummus we make is made with cheese-free pesto. I’m sure it would taste fine if you’re making it with pesto that has cheese in it.
**In our blender, I usually have to add water until the liquid comes up to about halfway up the chickpeas. The secret to really creamy hummus is to make sure you have enough liquid in it.