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Pesto Pepita Hummus

Rich, robust flavors that can be used with a variety of dishes!

Ingredients · 1 – 15 oz can of chickpeas (reserve liquid) · 2 tablespoons tahini · ½ lemon juiced · 1 tablespoon liquid aminos · 2 teaspoons garlic powder · 2 teaspoons onion powder · ¼ cup nutritional yeast · 2 handfuls fresh basil · ½ cup raw pepitas · 2 cloves garlic · Pepper to taste

Option: Lightly toast pepitas in a dry pan on low heat. Watch closely. Remove from heat as soon as lightly browning starts to occur.

Add all ingredients except reserved bean water (aquafaba) to a food processor or blender. Blend until creamy and smooth. Stop and scrape sides as needed. Add aquafaba as needed to achieve desired consistency.

Great as a dip, spread, dressing, or sauce!

For featured pasta dish, prepare whole grain or bean pasta of choice (penne or rotini recommended), and roast a pint of cherry tomatoes on parchment paper @ 425 degrees for 15 to 25 minutes (depending on desired caramelization). Optional: Save a bit of pasta water to achieve desired consistency of hummus sauce.

Pesto Pepita Hummus
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