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Healhty Pesto Hummus
Healthy Pesto Hummus Photo courtesy of Jake Gartland

Super Bowl Sunday isn’t exactly a boon to healthy eating habits. (Just flash back to the deep-fried chicken wings and buckets of beer of game-day buffets past.) This year, we’re taking control and reserving space in our party spread for a healthy alternative: pesto hummus from Frank Bonanno’s Vesper Lounge in Denver. The creamy hummus is packed with protein and brings all the herbaceous qualities of a good pesto to the table in dip form. Serve it with baked pita chips and crunchy vegetables, and consider your dip and dietary needs satisfied. 

RELATED: 5 Easy Hummus Recipes That'll Totally Up Your Game

Makes 8 to 10 servings (about 4 cups)

4 ounces fresh basil

3 cups canned chickpeas, drained and rinsed

4 ounces feta cheese

1¼ cups extra-virgin olive oil

Zest from 1 lemon (about 2 tablespoons)

Juice from 1 lemon (about 2 to 3 tablespoons)

Salt and freshly ground black pepper

1. Remove the leaves from the basil and discard the stems. In the bowl of a food processor, blend the basil with the chickpeas and feta, scraping down the sides of the bowl with a rubber spatula as needed, until just combined.

2. With the motor running, slowly drizzle in the olive oil and mix, scraping down the sides of the bowl with a rubber spatula as needed, until smooth. Transfer the mixture to a serving bowl and mix in the lemon zest and lemon juice. Season to taste with salt and pepper, and serve immediately.

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