There’s nothing worse than going out of your way to buy ingredients that you don’t normally have on hand for a specific recipe, only to wind up not using all of them. It feels wasteful when you have leftovers, so you feel compelled to repurpose them.
I found myself in the S.S. Guilt Trip boat after making those killer 3-Cheese Pesto Grilled Cheeses with Blush Sauce the other day. I bought too much pesto, and I really wanted to find a use for the extra because pesto is pricey. My dangerously delicious solution was this Spinach & Pesto Hummus.
I continue to prove my worthiness of my Queen of Hummus title here. The pesto makes for a powerful flavor boost laced throughout this super smooth hummus. It’s a lovely upgrade to the dip you already love without being too out there.
I added extra fresh basil for good measure, along with spinach to make this heartier and healthier. This is some mean, green hummus cuisine! Sorry, I can’t resist a good rhyme.
I just love the incomparable signature flavor provided by the pesto and how well it pairs with hummus. Plus, my method of cooking the chickpeas beforehand means this hummus is extra creamy. You’re going to be in a dangerous place once you start dipping, because you will not want to stop. It’s so tasty and full of bright summer flavors, making it the perfect dip for the season.
So, the next time you’re faced with surplus pesto (or you just feel like making some hummus), keep this quick and easy recipe for a simple snack in mind. Just plan on sharing with your friends if you don’t want to wind up downing the entire batch yourself.
A Few Tips Before You Get Cooking:
- If you really want to amp up the flavor, try adding some sun-dried tomatoes as well.
- The hummus will taste great on anything: bread, chips, pita bread, crackers, veggies, wraps, pasta and more.
- Hummus is protein-packed, plus this hummus is boasting spinach too, so it’s a good-for-you snack.
- Cooking the chickpeas is well worth it. It only takes 8 minutes, and it makes the hummus much smoother.
- Spread this over garlic bread and bake with parmesan cheese for an outrageous appetizer.
Spinach Pesto Hummus
By The Smart Cookie Cook
- 1 16-oz. can chickpeas, drained and rinsed
- Handful fresh basil leaves
- 1 generous cup fresh spinach
- 1/3 cup pesto
- 1- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
- Place chickpeas on tray in an even layer. Bake for 8 minutes then let cool to room temperature.
- Place chickpeas in food processor along with basil and spinach. Pulse until it starts to break up then puree for one minute.
- Add the pesto, lemon juice, and olive oil and puree for 30 seconds. Stir the hummus then puree another 30 seconds. If it’s not smooth enough for you, you can add more oil, 1 tsp. at a time. You can also add more lemon if you’d like it to be more tangy.
- Serve with chips, veggies, or whatever you like. Store in fridge in an air-tight container.