These two recipes both have almost the exact same ingredients and steps, yet taste very different and have completely different textures. I put these two together in one post because of that! I recommend that you make both at the same time, while you have all of the common ingredients. Trust me, you won't regret it. I thoroughly enjoyed both, and they are both perfect for party foods!
The hummus is great when eaten on pita chips, carrot sticks, or even on a Buddha bowl. You can double or triple the recipe and serve it with chips and veggies for a great appetizer or side. The pesto is perfect as a sandwich spread or in a caprese salad. My favorite way to use it is mixed with pasta and some veggies for a lovely pasta salad. This would also be great to serve at a cook-out as a light side dish. I hope you try both recipes and enjoy them!
Hummus Recipe
Ingredients:
- 2 tbsp sundried tomatoes
- 4 leaves fresh basil
- 1 can chickpeas (drained and rinsed)
- 1 tbsp tahini
- 1 tbsp oil from sundried tomatoes (optional)
- 1 clove garlic
- juice from 1/2 a lemon
- salt
- pepper
- olive oil
Steps:
1. Add all ingredients (except olive oil, salt, and pepper) to a food processor or blender and pulse until a paste is formed.
2. Add small amounts of olive oil at a time and pulse until desired consistency is reached.
3. Add salt and pepper to taste.
*Tip: The sundried tomato oil is optional and can be replaced by more olive oil, but really helps bring out the flavor of the sundried tomato.
Pesto Recipe
Ingredients:
- 1 tbsp sundried tomatoes
- 2 large handfuls fresh basil
- 1 tbsp oil from sundried tomatoes
- juice from 1/2 a lemon
- 1 clove garlic
- 2 tbsp mixed nuts
- 1 tbsp almond milk (optional)
- olive oil
- salt
- pepper
Steps:
1. Add all ingredients (except olive oil) to a food processor and blend until a chunky paste is created.
2. Drizzle in olive oil, slowly, while blending until the desired consistency is reached.
*Tip: The almond milk is not necessary, but gives it a nice bit of creaminess.
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