Red Pesto Hummus

Quick and easy hummus packed with flavour from the tangy sundried tomatoes and fresh basil. It’s perfect served with toasted sourdough, crackers or used as a sauce for your pasta!

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Cook: 5 MINS


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Drain and rinse chickpeas then add them to a blender or food processor with all of the other ingredients.
Blend until smooth. Add more water if needed.
Transfer the hummus to a bowl and top with olive oil, chopped sundried tomatoes, toasted pine nuts, basil, sea salt and crusty sourdough.

Nutritional Info

Per serving:

Cals – 197

Fat -12gg

Carbs – 16.1g

Protein – 5.2g


Serves 5

  • 400g tin Chickpeas (280g drained).
  • 120g Sundried Tomatoes (marinated in oil)
  • Handful of Basil.
  • 2 cloves of Garlic.
  • 1 tsp Salt.
  • 45ml Fresh Lemon Juice (1-2 lemons).
  • 60ml of Oil from Sundried Tomatoes (or olive oil).
  • 60ml of Cold Water.

Optional toppings:

  • Sundried Tomatoes.
  • Basil.
  • Toasted Pine Nuts.

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