Tastachio Pesto Hummus

Ingredients

• 1 (15 oz) can chickpeas drained and rinsed

• 1 cup packed fresh basil leaves

• 1 cup Tastachio kernels

• Juice from 1-2 large lemons (roughly 1/3 cup)

• ½ cup Tahini

• 4 cloves of garlic, roughly chopped

• ¼ cup finely grated Parmigiano-Reggiano

• 1/3 cup olive oil

• salt and pepper

• olive oil, paprika, chopped Tastachios and finely chopped parsley for topping

Directions

1. Add chickpeas to a medium saucepan and pour enough water to cover. Bring to a boil over high heat. Reduce to medium heat and allow to cook for 20 minutes.

2. Drain, reserving cooking water, and run under cold water to stop the cooking process.

3. In a bowl of a food processor or high-powered blender, add cooked chickpeas, basil, Tastachios, lemon juice, tahini, garlic, and parmigiano. Blend on medium until combined.

4. Add 3 tbsp of the chickpea water, olive oil, and a pinch of salt and pepper. Blend again for about 2 minutes or until smooth and creamy. Periodically scrape down the sides of the bowl. If too thick, add a few extra tablespoons of chickpea cooking water. Taste and adjust with lemon juice, salt and pepper if needed.

5. Scoop hummus into a deep serving bowl. Use a large spoon to create “swoops” or waves, that will crevices for toppings. Drizzle with olive oil and top with paprika, chopped Tastachios and parsley.