10 minutes maximum time
So this is a “two for one” deal because it starts as a pesto and ends as a hummus.
I am also a pretty lenient recipe maker and if you only have one can of chickpeas, that works perfectly fine (I have done it both ways, it just changes how green it is).
*Also, mix it up, use different herbs and beans, and I love communicating with you, so you can write me on instagram or facebook @beinstinctivelyyou to let me know what you did and how it turned out!*
1 garlic clove
1/2 small red onion
1 bunch of parsley (can also use coriander/cilantro as well!)
1/4 tsp sea salt
1 1/2 cans of chickpeas/garbanzo beans (white beans are great too!)
1 Tbsp tahini
1/4 tsp turmeric
Juice of half a lemon
1. Place all ingredients for the pesto in a food processor until a finely sliced and juicy pesto forms.
2. Keep the pesto in the food processor and pour in the hummus ingredients. Season to taste once blended up to a smooth texture!