Hummus with Coriander Pesto
Amanda
Hummus made with garlic, chickpeas, lemon and tahini and drizzled with homemade coriander and walnut pesto.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer, Snack
Cuisine Middle Eastern
Servings 4
Calories 548 kcal
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.
Calories: 548kcalCarbohydrates: 23gProtein: 15gFat: 47gSaturated Fat: 7gCholesterol: 8mgSodium: 718mgPotassium: 437mgFiber: 7gSugar: 1gVitamin A: 254IUVitamin C: 16mgCalcium: 214mgIron: 4mg