Basil Pesto Hummus

• Vegan
• Gluten free

• Produce

  • 1/2 cup Basil, fresh loosely packed leaves
  • 1 15oz can Chickpeas
  • 2 cloves Garlic

• Condiments

  • 1/2 tsp Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on iheartvegetables.com

Ingredients

• 1 15oz can chickpeas, drained, reserving ¼ cup of the liquid from the can
• ½ cup fresh basil leaves, loosely packed
• 2 tbsp olive oil
• 2 cloves garlic
• ½ tsp balsamic vinegar
• ¼ tsp salt (or to taste)

Directions

• Drain the chickpeas but reserve ¼ cup liquid from the can
• Peel the chickpeas by pinching them between your fingers until the skin pops off. Discard the skins.
• Put the chickpeas, liquid, basil, olive oil, garlic cloves, vinegar, and salt into a food processor.
• Blend until smooth.
• When serving, you can add a little olive oil or basil on top.