Prep 10 mins
Cook 0 mins
Two of my favorite flavors in one great dip.
- 1 (19 ounce) can chickpeas, rinse &, drain
- 1⁄3 cup prepared pesto sauce
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- Process all ingredients in food processor till smooth.
- Serve with a hearty cracker or breadstick.
This is one healthy, tasty dip. I did improve the recipe a bit though, like all the reviewers before have mentioned adding olive oil. I added some chickpea liquid from the can and 1/2 lemons juice for better, smoother consistency and also doubled the garlic.
So delicious with very little effort. I did not need to add any olive oil (this may depend on the consistency of your pesto), but I did add a splash of sesame seed oil and also some freshly-squeezed lemon juice. I served it with a drizzle olive oil on top and sprinkled with ground sumac. Everyone really enjoyed this.
This was so quick to assemble I was afraid it wouldn't have the flavor to match. I was wrong to worry - it was fantastic! As others have suggested, I added 1/4 cup oil for a smoother consistency and I highly recommend sesame oil if you have it. It replaces the flavor of Tahini found in traditional hummus. I think adding lemon juice as rosslare suggested is a great idea and gives a little more brightness. I will be making this A LOT this summer! Thanks!