Chickpeas/garbanzo beans are a vegetarian’s best friend. They are rich in fiber and protein, which makes them a satisfying addition to a variety of dishes. Beans also offer a meatless way to obtain other nutrients of concern, including iron and calcium. They can be roasted, sauteed, or blended into a flavorful hummus.
This hummus recipe features pesto instead of tahini, resulting in a smoother, creamier flavor. You can make your own homemade pesto, but I find that certain store-bought brands boast excellent quality–which helps if you are trying to save prep time. I recommend Trader Joe’s or Costco’s recipe.
If you always keep a container of hummus at home, here is a recipe to save you a trip to the grocery store (and maybe a few minutes!).
1-15 oz can garbanzo beans, rinsed
3 tbsp basil pesto
2 1/2 tbsp olive oil
1/4 tsp freshly-ground black pepper
- Measure ingredients into blender or food processor. Blend ingredients until well incorporated.
- Store in single container, or portion into smaller plastic containers for easy snacking.
Only two steps? That’s right; I didn’t lie about the “quick” bit. Leave a comment with any other delicious hummus recipes you’ve tried!