Dip, Spread: Pesto Hummus

Puree the drained chickpeas with the remaining ingredients. If necessary, add 1 - 2 tablespoons of water. Season to taste and possibly add more of the spices. With pesto you can add more or less to taste.

To serve, fill a bowl with pesto hummus and drizzle with green pesto in blobs or spirals. Garnish with basil leaves.

I am amazed that I didn't come up with the idea of ​​combining the two things earlier, haha ​​;-)) Tastes wonderful as a bread spread, as a topping on soups (e.g. my red lentil tomatoes Soup), as a dip etc ... Can also be frozen in portions. I then also like to use it (about the size of an ice cube) to season other dishes, in sauces, etc.

Also goes well with all types of lunch bowls and can be kept covered in the refrigerator for a few days. If you want a pasta dish, you can stir some pasta boiling water with the pesto hummus and mix it with the dripping wet, still hot noodles. Then sprinkle with fresh Parmesan if you like.