Pesto gets the hummus treatment in this deliciously vegan pesto basil hummus recipe.

I am a pesto fiend, but it’s not necessarily the kind of thing I can eat by the spoonful. But when it mixes with hummus, which is often the perfect vessel for other flavors to shine through, magic happens. This recipe for a pesto basil hummus takes the best of Italy and the Middle East and marries them together in a simple, aromatic dip full of flavor. Enjoy (by the spoonful)!

Unlike traditional pesto, I’ve taken the parmesan out of the mix to keep the pesto basil hummus vegan. And unlike traditional hummus, I’ve also taken the liberty to nix tahini. Without stinting on flavor, this pesto basil hummus recipe cuts down on calories, so you can eat more of it without the afterthought.

Pesto Basil Hummus Recipe

Makes about 3 cups

Ingredients

• ¼ cup pine nuts, lightly toasted
• 2 cups packed basil leaves
• 30-ounces cooked garbanzo beans
• 3 cloves garlic, minced
• ¼ cup olive oil
• 1/3 cup freshly-squeezed lemon juice
• Salt and pepper to taste
• Water

Directions

In a food processor, add the basil leaves and pulse until finely chopped. Add in the garbanzo beans, pine nuts, garlic, olive oil, lemon juice, and salt and pepper. Blend until smooth. Stop to taste the mixture as you go along, adding more salt and pepper or lemon juice to adjust the overall taste to your preferences. Add up to a few tablespoons of water in order to thin out the consistency. Once smooth, serve the vibrant green mixture in a bowl alongside vegetable crudités or toasted pita. You can also fold the mixture into a pasta or a salad. Enjoy!

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Basil Pesto Hummus Image from Shutterstock

The post Vegan Basil Pesto Hummus Recipe: Italian Flare Meets Middle Eastern Classic appeared first on EcoSalon.

Alas, two plant-based favorites – the avocado and hummus – have joined forces to create something we admittedly regret not having discovered sooner.

Avocado hummus is a smooth, creamy dip or spread that sits somewhere between guacamole and hummus, without being decidedly either. It has all the fixings you’ll find in hummus, but its flavor profile takes a turn (and, for the better!) with the addition of avocado. The math adds up – hummus is pretty amazing and avocados are a life necessity, so it only makes sense that when married together, the offspring would be that much more incredible. Just when you thought it was impossible, your go-to snack just got that much better!

This avocado hummus recipe is a straightforward stepping stone into the world of mixing and matching these two delectable treats. The cumin and soy sauce add a touch of unique flavor subtle enough to almost go undetected. Meanwhile, the zest from the lemon juice and the depth of the garlic offset the neutrality of the chickpeas and avocado. If you are looking to dash some of the fat calories, nix the tahini altogether.

Once you’ve mastered this recipe, move on to other variations. Think of it like taking an ordinary hummus recipe, turning it into a unique concoction, and then just adding avocado. Couldn’t be any easier. But for now, enjoy the basics with this delightful avocado hummus.

Avocado Hummus

Serves 6-8

Ingredients

• 15 ounces cooked chickpeas, drained and rinsed
• 2 ripe avocados, peeled, cored and chopped
• ½ cup olive oil
• Juice of 2 lemons
• 1 tablespoon tahini
• 1 clove garlic
• ½ teaspoon cumin powder
• Dash of soy sauce
• Salt and pepper to taste

Directions

Place the chickpeas, avocado, lemon juice, tahini, garlic, cumin, soy sauce, and salt and pepper into a food processor. While blending, slowly drizzle the olive oil into the mix until all the ingredients are evenly combined and the mixture is smooth.

Serve with vegetable crudités or toasted pita bread.

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Avocado Hummus Image from Shutterstock

The post The Avocado Hummus Recipe You Didn’t Know You Needed! appeared first on EcoSalon.