Lemon Basil Dairy Free Nut Free Pesto "Hummus"
I always have trouble using a full batch of pesto up, not anymore! The leftover dairy free nut free pesto can be used as a pesto hummus dip to snack on!
Servings 12 ounces
Calories 113kcal
Ingredients
- 1 can chickpeas rinsed
- 2 cups unpacked fresh basil leaves
- ¼ cup lemon juice or juice of one lemon
- 2 cloves garlic
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil or avocado oil EVOO preferred in this recipe
- black pepper to taste
Instructions
- Add all ingredients to a food processor and blend until a smooth texture forms. Add more salt/black pepper to taste. Can be used as a dip or as a sauce for pasta, fish, or anywhere you would use pesto!
Notes
When you heat this sauce (like pour it over warm pasta), it melts and yields a creamier consistency so that you get lots of flavor in every single bite! I ate it on chickpea pasta (my favorite high protein pasta) and baked salmon. Both were delicious!
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Sodium: 99mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 3.3mg | Calcium: 25mg | Iron: 1.2mg