Vegan Pesto Hummus

YIELD

5 mins

PREP TIME

35 mins

BAKE TIME

1 day, 40 mins

TOTAL TIME

Ingredients

•	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

Instructions

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.

LEARN TO MAKE IT

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