- 1 can garbanzo beans or chick peas, drained and rinsed 15.5 oz
- 1 cup sun-dried tomato pesto*
- 1 lemon juiced
- 1 tbsp fresh basil chopped
- 1/2 tsp salt
- 1/2 cup olive oil
Place the garbanzo beans, pesto, lemon, basil and salt into a food processor or blender.
Pulse 3-4 times so that they ingredients get combined.
Turn machine on and drizzle in olive oil and leave machine running until hummus is smooth, scraping down sides if needed.
Transfer hummus to a serving dish and drizzle an extra tablespoon of olive oil on top before serving.
Storage - will last 5 days in fridge
* If you don't have the pesto on hand, you can add 1/2 cup oil packed but drained sun-dried tomatoes, 1 clove garlic, 1/4 cup parmesan cheese and an additional 1 tbsp fresh chopped basil to the food processor or blender instead.
Calories: 263kcal, Carbohydrates: 21g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 2mg, Sodium: 435mg, Potassium: 178mg, Fiber: 6g, Sugar: 5g, Vitamin A: 228IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 2mg