Ingredients for 6:

  • 1 can (800gr) chickpeas,rinsed and drained
  • 5 tbsps chopped fresh basil leaves
  • 2 tbsps vegan basil pesto, optional, but recommended – you can buy it or make it yourself, recipe below
  • half a lemon’s juice
  • 2 tbsps tahini
  • 2-3 garlic cloves, mashed
  • 2-3 tbsps extra virgin olive oil
  • sea salt, to taste

Vegan Basil Pesto:

  • 150gr pine nuts, or other nuts, such as almonds, cashews or walnuts
  • 40gr fresh basil
  • 5 garlic cloves
  • 20gr nutritional yeast
  • extra virgin olive oil, as needed
  • sea salt and pepper, to taste

Instructions

How to make raw vegan basil pesto:

  1. You can either use a mortar and pestle or a food processor to make the pesto. For smaller quantities, such as this one, I recommend using a mortar and pestle.
  2. Toast the nuts for a minute or two.
  3. Add the nuts in the mortar and mash them. Add the other ingredients, except olive oil, and mash them too until they have a paste-like consistency.
  4. Add olive oil, until the texture is just right.

Basil Pesto Hummus:

  1. Put all ingredients in your food processor.
  2. Process on high speed for 5 minutes until hummus is extra-smooth.
  3. Add a little bit of ice-cold water in order to make it as smooth as you want.
  4. Serve and drizzle with olive oil.