Plant based Pesto Hummus
Pesto. Good. Hummus. Gooood!
Any other ‘Friends’ fans out there?.. Seriously though, this dip is so good. I can’t believe that I’ve lived my whole life up until this point, without ever thinking to put these two together. I came across a ready-made version at a health food store while I was in Ottawa last month, and the idea blew my mind. Full disclaimer though, I am a tad bit obsessed with hummus. It is so easy to make, and eat throughout the week with fresh vegetables, not to mention portable and Delicious!! It’s also perfect for anyone who has a hard time getting in their 8-10 daily servings of veg, because everything tastes better with dip! Essentially the recipe for this hummus is two simple recipes, mixed together, and I couldn’t be happier with how it turned out!
This recipe calls for lots of raw garlic which means all of the heat sensitive nutrients and antioxidants still remain intact. Score.
Basil has the ability to relieve a variety of digestive disorders, including stomach cramps, vomiting and constipation. It is an immune stimulant and can be helpful in ridding the body of parasites. key ingredients in Basil are immune and skin loving vitamins, Vitamin A, vitamin C, zinc and magnesium.
Nutritional Yeast is high in B vitamins, which are essential for energy, and heavily depleted by stress.
Pumpkin Seeds are best known for their concentration of zinc, which is important for a healthy immune system, as well as skin because it’s needed in the synthesis of DNA which aids the body’s healing process. Zinc is needed for over 100 enzymes to function, and is important in normal growth and development, maintenance of body tissues, and sexual function. They are a good source of protein, and very high in iron, and calcium which is essential for proper muscle function. These seeds also contain the antioxidant and immune boosting Vitamin E as well as essential fatty acids.
Garbanzo beans (chickpeas) have tons of protein and fibre, which helps to keep you full!
Tahini is sesame seed butter, high in zinc, calcium and magnesium.
Hemp seeds contain Essential fatty acids, that - you guessed it - are essential to ingest because the body can’t make them. They have a long list of health benefits from skin-hair-nails, to anti inflammatory, to being helpful with constipation.
You may notice that this pesto recipe calls for minimal olive oil, compared to traditional pesto recipes. As much as I am ‘Pro healthy fat’, I am not ‘Pro-buying-an-expensive-bottle-of-organic-olive-oil-once-a-week’… You can thank me later.
It’s completely up to you how you’d like to serve this dip, I suggest mixing 2/3 of the pesto in with the hummus, and topping with the rest of the pesto.
Plant-Based Pesto Hummus
Prep time: 20 minutes
Cook time: 0 minutes
Yield: 10 servings
ingredients - Pesto
2 cups basil - packed.
3 cloves garlic
1/4 cup Nutritional Yeast
2 tbsp lemon juice
3 tbsp olive oil
4-6 tbsp water
3 tbsp hemp seeds
2 tbsp pumpkin seeds
ingredients - Hummus
28oz can garbanzo beans - rinsed well
2 small cloves garlic
1/4 cup lemon juice
1/4 cup + 2 tbsp tahini
1/4 cup olive oil
salt to taste
method
PESTO: Combine basil, garlic, nutritional yeast, lemon juice, olive oil, and pumpkin seeds to a food processor. While processing, add water 1-2 tbsp at a time until combined. Once combined, add hemp seeds and pulse until fully incorporated. If too dry, add the rest of water 1 tbsp at a time. Remember that it will thicken in the fridge.
HUMMUS: Combine garbanzo beans, garlic, tahini, lemon juice to a food processor, and drizzle oil as it’s mixing. You may find you nee to stop and scrape the sides down a few times, you can also add extra olive oil if you find it’s not mixing well enough. Add salt to taste, unless serving with salted chips.
COMBINE: you can either mix both together in a large bowl, or scoop the hummus onto the bottom of a dish and the pesto on top.
Top with a drizzle of olive oil, and some hemp seeds - enjoy!