08/05
Friday Fuel: Pesto Hummus
If pesto and hummus had a baby, this would be it! Creamy and loaded with fresh basil, this easy dip is the perfect starter for guests as well as a delicious prep-ahead snack for during the week.
Feel free to use rocket instead of basil.
Sophie is wearing the Halo Performance Crop and the Boyfriend Jogger in Black Heather
Pesto Hummus
INGREDIENTS
- 1 x 14oz can chickpeas, drained
- 1/2 cup raw cashews, soaked for at least 10 mins
- 1/3 cup nutritional yeast (optional)
- 2 1/2 tbsp olive oil
- 2 tbsp tahini
- 2 cups basil
- 1 tbsp chives, roughly chopped (optional)
- Juice 1 lemon
- 1 tbsp lemon rind, finely grated
- 1 tbsp rice wine vinegar
- 1 tsp minced garlic
- Salt, to taste
INSTRUCTIONS
Add all ingredients to blender and blend until smooth and creamy. If mixture is too thick, add a dash of water until desired consistency is achieved.
Meet Sophie, the Sydney-based content creator behind Coconut and Bliss: a platform sharing easy, delicious recipes. In Sophie’s spare time you’ll find her in the kitchen, cooking up a storm or else teaching barre and pilates at the studio. Also working a full-time job in digital marketing, Sophie has a passion for understanding social media and using it to connect with audiences on a global scale. Find Sophie on instagram and TikTok at @coconutandbliss.