Pesto Hummus


I went to visit a friend and her 2 little boys and wanted to bring a healthy snack for us all to enjoy.  Hummus is such a healthy snack that I have only recently starting trying and enjoying.  I like the ones that have more flavor, and this pesto hummus hits the spot.  My friend and even her 2 boys thought it was tasty.  For this recipe, feel free to use store-bought pesto or use the delicious recipe I posted earlier in the week.  Hummus is really just chickpeas and tahini and any other flavors you would like to add.  Tahini is actually a paste that comes from sesame seeds.  It gives the hummus a nice creamy texture and nutty taste.  This snack is great served with pita chips or crispy vegetables like carrots for an even healthier snack.  It actually tasted better the next day too, after all the flavors were able to marry together.  So whip up this easy and healthy recipe for an on-the-go snack to keep you going throughout the day.  Make the first bite count!



Total Time:  10 minutes

Servings:  makes about 2 cups



1 can (15 oz.) chickpeas

1/3 cup tahini

2 Tablespoons pesto, recipe HERE

1 Tablespoon grated parmesan cheese

1/2 lemon zested

2 Tablespoons lemon juice

1/2 teaspoon garlic powder

Salt and pepper, to taste



1.  Place all ingredients in a food processor and pulse until smooth.  HINT:  zest the lemon before juicing, it will be much easier.  Serve with pita chips or your favorite vegetables.


Fresh Basil Pesto

Fresh Basil Pesto

I have started an herb garden this year containing rosemary, thyme and basil. My basil plant is growing like crazy so I decided to use some of it to make a pesto. Pesto is so versatile; it can be used on pasta, sandwiches, dips and appetizers. It adds great flavor to any dish. It also stays well in the refrigerator in an airtight container. I hope you try this recipe, you will not be disappointed. Make the first bite count!



Total Time: 10 minutes
Servings: about 2 cups

3-4 cups loosely packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/2 cup parmesan cheese, grated
Salt and pepper, to taste
1/4 – 1/2 cup olive oil

1. Preheat the oven or toaster oven to 350 degrees. Place pine nuts on a baking sheet and bake for 4-5 minutes until lightly golden brown and aromatic.

2. Place all ingredients except the olive oil in a food processor or blender and pulse until combined. While the food processor is running, slowly add the olive oil. Start with a 1/4 cup, then stop the machine and check for consistency. If the pesto is still a little dry, feel free to add some more olive oil until the pesto is all combined. Store in an airtight container in the refrigerator.