Vegan Pesto Hummus
1 day, 40 mins
• ¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water • ½ tsp baking soda • ⅓ cup Anthony’s Goods Walnuts • 1 ½ cups fresh basil • Juice of 1 large lemon • 1 large clove garlic • 2 tbsp tahini • 2 tbsp olive oil • 3 tbsp water • ¼ cup Anthony’s Goods Nutritional Yeast • 1 tsp salt
Heaps of fresh basil, walnuts and nutritional yeast give this creamy hummus loads of flavor. Serve alongside your favorite crackers for a healthy snack. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely. 2. Add the cooked chickpeas and the rest of the ingredients to the bowl of a food processor. Process until smooth. 3. Serve the hummus with pita chips or your favorite crackers.