If you love hummus you will love this recipe coriander pesto. It is so easy to make in a food processor, at a fraction of the cost of ready made.
The hummus is full of the flavours of garlic and lemon and it's so delicious with the walnut and coriander pesto stirred through too. Perfect for alfresco dining or an easy lunch with plenty of vegetables for dipping.
In this version I’ve used a tin of chickpeas. Of course, you could soak and cook the dried beans from scratch, but tinned beans are great for whizzing up falafels and throwing into a vegetable curry. I always keep a few tins to hand. Drain the tin but keep the drained water. The cooking liquid from the tin is also known as aquafaba and can be used as an egg replacements which is great for vegans or if you have just run out of egg!
For flavouring I am using lemon juice and 4 cloves of garlic, but how much you use is up to you. I've also used tahini, or sesame paste, which is traditionally used but the hummus is equally delicious without it.
Whilst a traditional pesto may contain pine nuts and basil, this one has walnuts and coriander. Walnuts are much cheaper to buy and are just as sweet as pine nuts.
The remaining ingredients are garlic, olive oil and Parmesan cheese.
You really do need a food processor or liquidiser to make the pesto quickly.
Start by grating the parmesan as fine as possible. Chop the garlic and put in a small bowl processor with the coriander, parmesan, walnuts and olive oil.
Pulse it together to get the consistency you prefer. I like it to have some small pieces of nut for a little crunch.
Check the seasoning.
For the hummus, drain a can of chickpeas, (reserving the aquafaba or cooking liquid), juice the lemon and peel the garlic and crush.
Tip all the ingredients into a food porcessor along with the tahini. I have found that the tahini I bought in the UK tends to be quite stiff, more the consistency of peanut butter, but the brand in France was much more fluid. You may need to add some aquafaba to loosen the mixture or use less tahini if yours is very thin.
To serve, scrape the hummus into a bowl and drizzle the pesto through. Decorate with a few chopped walnuts and coriander leaves.
There's nothing better than carrot, cucumber and celery sticks for dipping, but I also like breadsticks, pitta bread, crisps and crackers too.
It's also great as a spread in sandwiches instead of butter.
Pesto is great for so many things other than pasta. Spread it on chicken before grilling, drizzle over tomatoes as a salad or stir through hot new potatoes.
Both recipes need to be stored covered in the refrigerator for up to 3 days.
Other recipes using canned beans
Hummus with Coriander Pesto
For the pesto
- 10 g coriander
- 75 ml olive oil
- 1 clove of garlic rough chopped
- 40 g walnuts
- 35 g grated Parmesan
- ½ teaspoon salt
For the hummus
- Juice of a lemon
- 400 g tin of chickpeas drained and rinsed
- 4 cloves of garlic crushed
- 100 g tahini
- 1 tablespoon olive oil
- For the pesto blitz all ingredients together.
- To make the hummus add all the ingredients and process.
- Add water or aquafab from the chickpea tin until the mixture is soft but not sloppy.
- Put the hummus in a serving bowl and drizzle through the pesto.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
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