Red pesto hummus

Name: Red pesto hummus
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Italian cuisine
Ingredients: 30 g flaked almonds; 1 organic lemons; 5 tbsp olive oil; 2 tin chickpeas; 1 glass pesto rosso (red pesto); ½ tsp salt; pepper; 3 sprig thyme; 1 pinch sea salt; a little pepper

Vegan Italian cuisine party

Total: 15 min. | Active: 15 min.

vegetarian, lactose-free, gluten-free

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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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 6 people

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

How it's done

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.

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