by ADMIN on AUGUST 16, 2011
It’s a mouthful of a name, but completely worth every bite! My husband and I loved combining pesto with hummus so much in THIS recipe that I just had to try another version. Roasting garlic brings out a more subtle and sweeter taste, and when combined with walnuts, basil, and chickpeas – you’ve got a creamy, tasteful spread or dip with great versatility.
Use this as a spread for sandwiches or crackers, a dip for pretzels or carrots – or even as a creamy substitution for half the milk (or milk substitute) in casseroles. Roasted Garlic Walnut Pesto Hummus Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 15 A creamy spread with a hint of garlic pesto.
⅔ c basil (thai or spicy if you can find it)
⅓ c chopped walnuts
¼ c olive oil
1 can garbanzo beans, rinsed and drained
6 garlic cloves
½ tsp salt
Preheat oven to 400F.
In a small ramekin, place garlic cloves and 3 Tbsp olive oil and cover tightly with aluminum foil. Cook in oven for 25 minutes. Allow to cool slightly after.
Place garlic and olive oil from ramekin, plus the rest of the olive oil, basil, walnuts, and salt in a food processor. Blend until almost smooth. Add garbanzo beans and blend until combined and smooth.
Place in a tupperware and refrigerate between uses.