Traditional hummus gets a flavor boost from fragrant basil pesto to create this delicious twist on the popular dip.
When my friend Brandy asked if I wanted to join her to celebrate my friend Rachel’s 30th Birthday it took me all of 3 seconds to say YES! With a theme as perfect as “Drinks & Little Bites” I would be hard pressed to say no. :)
Even though I know Rachel loves popcorn, I also know that she loves Lebanese food. You see, she lives outside of Detroit in the Lebanese food mecca of the country. To say that I’m jealous would be a complete understatement. Of course, I knew that I had to make hummus because not only is it one of her favorite snacks but we also shared a funny hummus experience that I’ll never forget. Grab the popcorn, it’s time for a quick story…
Last fall, Rachel and I were working our butts off preparing to host the first ever Taste of Michigan blogging conference. Before the luncheon, I was scheduled to demonstrate my Great Aunt Vieve’s Classic Hummus with Toasted Pine Nuts recipe using a beautiful KitchenAid food processor.
Guess what I forgot to bring to a live hummus cooking demonstration? Chickpeas. Guess what the restaurant didn’t have in their pantry for me to borrow? Chickpeas. Awesome. Guess who doesn’t love spur-of-the-moment surprises during an event she has spent 43,418,308 hours planning? My girl Rachel. ;)
Fortunately, she kept me as a friend anyway and the rest is history. Happy 30th Rachel!!! xoxo
Your pita bread is waiting.
Basil Pesto Hummus
- 15 oz can chickpeas drained and rinsed
- 1/4 cup prepared pesto
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 cup toasted pine nuts optional garnish
- 2 tablespoons minced fresh basil optional garnish
- Pre-heat oven to 350 degrees and spread pine nuts in even layer on a baking pan. Bake for 5-7 minutes or until browned; let cool.
- In a food processor or high speed blender, pulse together chickpeas, pesto, olive oil, lemon juice and salt.
- Puree mixture until smooth and creamy then spread on a platter and sprinkle with toasted pine nuts and minced basil.