Tomato-Pesto Hummus

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup water
2 tablespoons lime juice
2 cloves garlic
1 teaspoon kosher salt
1/3 cup tahini
1/4 cup tomato paste
2 tablespoons chopped fresh basil
1 tablespoon grated Parmesan cheese
1/4 cup extra-virgin olive oil

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.

03/27/2018

recipepes.com Tomato-Pesto Hummus, recipe PT15M PT1H 5 455 calories

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Tomato-Pesto Hummus

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