---
comments: true
tags:
  - side
  - magnolia
---
# :herb: Hummus with Pesto

![Hummus with Pesto](../assets/images/hummus-with-pesto.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1.5 cups | 8 minutes |

## :salt: Ingredients

- :falafel: 1 15-oz can chickpeas
- :cup_with_straw: 1.5 tsp baking soda
- :ice_cube: 0.25 cup cold water
- :ice_cube: 1 ice cube
- :garlic: 1 clove garlic
- :lemon: 0.25 cup lemon juice
- :salt: 0.5 tsp salt
- :hot_pepper: 0.25 tsp paprika
- :seedling: 0.33 cup [tahini][2]
- :herb: some [pesto][1]

## :cooking: Cookware

- 1 large skillet
- 1 large bowl
- 1 food processor

## :pencil: Instructions

### Step 1

Toss chickpeas with baking soda in a large skillet. Heat over medium 2 to 3 minutes or until chickpeas are hot. Transfer
to a large bowl and wash with three or four changes of cold water while rubbing the chickpeas between your hands to
release the skins. Discard skins and drain chickpeas.

### Step 2

Combine chickpeas, the cold water, 1 ice cube, and the garlic in a food processor; process 2 minutes. Add lemon juice,
salt, and paprika; process 2 minutes more. With the food processor running, slowly pour in the [tahini][2]; process 1
minute more.

### Step 3

Transfer hummus to a small bowl. Swirl in [pesto][1]. Drizzle with a little olive oil (if using).

## :link: Source

- Magnolia

[1]: <../sauces-and-dressings/pesto/basic-pesto.md>
[2]: <../sauces-and-dressings/tahini.md>