Pesto Hummus with Pomegranate Drizzle {Recipe}

Dip away with our combination of pesto and hummus!

Pesto and hummus often take on many variations from their original flavor profiles, and our recipe for Pesto Hummus is no exception. This colorful combination of the two is made even more delicious with the addition of a tart yet sweet drizzle of pomegranate. The blend of herbs, nuts, and chickpeas makes this hummus undeniably perfect as a dip for vegetables or slathering onto sandwiches.

Serves 6

What You Need:

For the pesto hummus:
½ cup walnuts
¾ cup canned chickpeas
1 cup fresh basil, packed
¼ cup nutritional yeast
1 clove garlic
½ teaspoon salt
2 tablespoons olive oil
2 tablespoons water
1 tablespoon lemon juice

For the pomegranate drizzle:
1 cup pomegranate juice
1 tablespoon agave

For the garnish:
1 tablespoon pomegranate seeds

What You Do:

1. For the pesto hummus, into a food processor, combine walnuts, chickpeas, basil, nutritional yeast, garlic, salt, olive oil, water, and lemon juice. Process until creamy and smooth.

2. For the pomegranate drizzle, in a small sauce pot, mix pomegranate juice and agave. Bring to a simmer for approximately 20 minutes or until liquid reduces, thickens slightly, and sticks to the back of a spoon but still drips off.

3. Transfer pesto hummus to a serving dish and top with pomegranate drizzle. Garnish with pomegranate seeds.

Photo courtesy of Dustin Harder

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