Tomato-Pesto Hummus - Gluten-and-Dairy-Free

Tart tomato paste and rich, savory basil pesto blend with chickpeas and tahini
for a tangy, addictive hummus appetizer. Easy, tasty, gluten and dairy free.
Make it for your next snack offering!

Servings: 2 cups

Author: Beth Allingham of www.amealinmind.com

Prep Time
15 minutes

Total Time
15 minutes

Course:

Side Dish Snack

Cuisine:

Mediterranean

Keywords:

Dairy-Free hummus chickpeas garbanzos Tahini Basil pesto hummus dip nutritional yeast tomato hummus tomato-pesto hummus

Instructions

1 Blend chickpeas, lemon juice, garlic, and sea salt [https://amzn.to/41fQGvw] in
a food processor until the chickpeas and garlic are chopped fine, about 20
seconds.
2 Add tahini, tomato paste, pesto or basil, and nutritional yeast.
3 Blend again while drizzling olive oil [https://amzn.to/3mAyLk3] into the mixture
until smooth, about 20-30 seconds more depending on your food processor (a small
immersion style food processor may need more time).
4 The hummus will not be as smooth as if you used a blender, but you won’t get a
bubble around the hummus as often happens around the blade of a blender.
5 If the hummus is thicker than you prefer, add some of the aquafaba to thin it.
The hummus will thicken slightly when refrigerated. Hummus will keep in the
refrigerator for about 5 days.
6

Tomato-Pesto Hummus - Gluten-and-Dairy-Free

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook