pesto hummus

Yet another delicious solution to a lack of ingredients!
On the pesto front, I have managed to whip up several alternative varieties, including using almonds, and more recently, cashews in replace of pine nuts. so yum and so easy.
Hummus is another favorite of mine whose ingredients are difficult to procure around here. one time i did locate tahini, the traditional basis of this Middle Eastern spread and days of hummus indulgence followed. otherwise, i have resorted to making a hummus-like dip with simply garbanzo beans and accompanying flavors.
Then finally, the obvious combination hit me:

Pesto Hummus!

Garbanzo beans provide the protein-rich foundation. i use dry beans, soaked overnight, then cooked until  tender in the pressure cooker (only about 10 minutes).

The big flavor comes from as much fresh basil as you can get your hands on

Blend the garbanzos first, adding enough water and olive oil for a creamy consistency. then add your basil, a few cloves of garlic, a squeeze of lemon, and salt and pepper to taste.

There you  have it! While not really a true version of either, my hybrid creation is a hearty hummus dip with rich pesto flavor, ready to smear onto a veggie sandwich or to serve as a chip dip.

 ¡Buen provecho!