Pesto Hummus

Whenever I have some leftover pesto sauce hanging around, I throw it into the food processor with some chickpeas and tahini and – voila!  Pesto hummus.

INGREDIENTS

  • 1 can chickpeas (save the water from the can)
  • 3 tbsp tahini
  • 1 tsp lemon juice (if you don’t have this on hand, it’s ok without it, too)
  • Approximately 1/4 – 1/3 cup pesto sauce
  • 1 tsp roasted garlic
  • Salt and pepper to taste

HOW TO MAKE IT

  • Combine the strained chickpeas, tahini, lemon juice, pesto sauce and roasted garlic
  • Pour in a little bit of the water from the can of chickpeas and process the ingredients
  • Check the consistency of the hummus and add more of the water if the mixture is not loose and smooth
  • Process until you have reached your desired consistency (should be soft and smooth, not watery but not thick)
    • For some reason I love this hummus paired with Garden Salsa Sun Chips – I know it might sound like a strange combo, but it’s just so good.

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Chickpea Salad

This hearty salad is a perfect healthy lunch because it’s got enough protein to keep you feeling full.  I’ve even had this “salad” over mixed greens to make it feel even more filling.

INGREDIENTS

  • 1 can chickpeas, rinsed
  • 2 peppers (1 red, one green), chopped
  • 1 small can sliced black olives
  • 1/2 cup onion (red or vidalia), finely chopped
  • 1 tsp died parsley
  • Red wine vinaigrette (store bought or homemade*)
*RED WINE VINAIGRETTE
    • Red wine vinegar
    • Olive oil
    • Garlic powder to taste
    • Pinch of sugar
    • Salt and pepper to taste

HOW TO MAKE IT

  • Combine the chick peas, chopped peppers, olives, celery and onion in a medium bowl
  • Prepare the red wine vinaigrette in a separate bowl
  • Pour the vinaigrette over the salad and mix well
*RED WINE VINAIGRETTE
    • Combine the vinegar and oil at a 1:2 ratio in a small bowl (for ex. 1/3 cup vinegar + 2/3 cup olive oil)
    • Add in the garlic powder, pinch of sugar, salt and pepper to taste
    • Whisk well