I love this lemon pesto hummus almost as much as my Goose loves Minnie Mouse and “DOGGIES!”
How much is that?
A lot. In order, my Goose’s first words were, “Mama, Dada, Min-Min (which is now Min-NIE!), and Doggies.” The doggie thing makes sense. She has been besties with our very lovable but very overly excitable lab since before birth when the dog would cuddle up to my very ginormo bump. Zoe used to lay with her in her play mat during tummy time and Goose began cuddling her by the time she was about 5 months old. Now, the two of them are thick as thieves. Goose very generously shares her food with Zoe and climbs all over her.
The Minnie thing happened totally by accident. She was given a Minnie doll when she was like 3 or 4 months old and immediately took to it. Now Minnie is her thing, you know? She can spot Minnie from miles away, gets super excited and jumps up and down, and shouts, “Min-NIE!!” every time she sees a picture of this magic little mouse.
My love for this lemon pesto hummus is kind of like that. It’s jump up and down and shout good.
Not that I would do that, of course. Please, I am a grown up. (I think?)
Anyway, it’s bright and refreshing with its zippy lemon taste. And the combo of lemon and basil. OMG. It’s kind of like my food equivalent of Minnie and Doggies together. Plus, I love making hummus! It’s so easy to make- ingredients in a food processor and bam- deliciousness!
In other words, it screams summer time. The bright lemon compliments the sweet basil and the garlic just adds this nice hint of zestiness. It’s addictive. I couldn’t stop eating it after I made it and this is meant to be part of my lunch all week. So eating huge spoonfuls of it right out of the food processor was probably not the best.
Or maybe it was. This is another one of those super healthy recipes that I imagine makes me all glowy and fit. It is completely vegan and naturally gluten free. And in my little mind it definitely canceled out the very bad for me but oh so delicious dinner that I had right after I made this. Stay tuned for my next recipe when I will tell you all about that!
Yields 2 cups
5 minPrep Time
5 minTotal Time
- 2 cans of chickpeas, drained and rinsed
- Juice of one lemon (about 1/4 cup)
- 1/4 cup of olive oil*
- 1/2 cup of fresh basil leaves
- 2 cloves of fresh garlic
- salt and pepper to taste
- Put all the ingredients into a food processor and pulse until smooth and creamy. Serve with veggies or crackers. Store covered in the refrigerator until serving.
*The amount of olive oil truly depends on the amount of lemon juice you get from your lemon. If it is not particularly juicy feel free to use a little extra olive oil, but in that case add it in a tablespoon at a time until you reach the desired consistency.