For this month’s Secret Recipe Club post I was assigned to Rhonda’s site: The Kitchen Witch Blog. I just love everything about this site! The layout is fun and the name is adorable! Rhonda does such a great job.
When searching through her recipes I was hoping to find something simple, fun, and delicious (not hard to do). In the end I settled on her recipe for garam masala and preserved lemon hummus, though when I made it I changed up the flavors. I used some of the garden fresh basil I got in the mail from my Foodie Penpal to flavor this great pesto hummus!
Basil Pesto Hummus
Yields about 1 3/4 cup
1 2/3 cup garbanzo beans
1/2 tsp. pink Himalayan sea salt
1/2 tsp. garlic powder
1/3 cup fresh basil leaves, packed
1/3 cup extra virgin olive oil
1 Tbsp. apple cider vinegar
In a food processor, combine the first 3 ingredients; pulse a few times to combine. Add the basil and puree until combined.
While the food processor is on, drizzle in the olive oil then the apple cider vinegar. Puree until smooth.
Enjoy on crackers, pretzel thins, bread, veggies, etc etc!!!