Red pesto hummus

Red pesto hummus

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 269 kcal
, Fat: 13 g
, Carbohydrate: 23 g
, Protein: 11 g
Middle East meets Italy. We love to enjoy our homemade hummus with za'atar and pita bread. We stumbled across this delicious version at a street food stall in Sicily and tried it out as soon as we got home. Serve with crunchy mini cucumbers for the perfect aperitivo.

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hummus

2 tin chickpeas (each approx. 400 g)
1 glass pesto rosso (red pesto) (approx. 130 g)
4 tbsp olive oil
½ tsp salt
pepper

Topping

30 g flaked almonds, roasted
1 organic lemon, use grated zest
3 sprig thyme, leaves torn off
1 tbsp olive oil
1 pinch sea salt
a little pepper
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How it's done

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Hummus

Place a sieve in a bowl. Empty the chickpeas into the sieve, retain the aquafaba, set aside. Rinse the chickpeas, drain, place in a tall measuring cup. Add 2 tbsp of the retained aquafaba, pesto and oil, puree, season (see tip).

Topping

Scatter the flaked almonds, lemon zest and thyme on top of the hummus. Drizzle with the oil, sprinkle with the fleur de sel and pepper.

Good to know
Tip: If the mixture is too thick for you, mix in a little more of the aquafaba. If desired, pour the remainder of the aquafaba into a freezer container, seal and freeze.
Serve with: Mini cucumbers and ciabatta

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