Like fireworks on the 4th of July, when hummus meets basil, you get an explosion. Replace the fire with flavor, and I think you’ll get what I mean.
Pesto is my summer jam, and hummus is my year-round lunch buddy. Combining the two spreads seemed natural, and as I’ve discovered, works to create one of my favorite matches. It’s also a quick go-to of mine for picnics and potlucks, and may just make it onto tomorrow’s tableclothed agenda.
Honestly, I feel like you can rarely go wrong when adding pesto to a savory dish. It’s a highly flavorful spread, yet its intensity is rarely offensive to anyone. Pesto is no puttanesca. It’s not made from any sort of divisive ingredient like stinky anchovies or soapy cilantro. (Although, I quite like both of those myself). Rather, pesto is a garlic and basil beast, and if you don’t like those two ingredients, then you might as well leave my blog. Just kidding. But in all seriousness, I’m not sure I’ve met anyone yet who doesn’t like pesto. If this were the case, my jaw would likely be waiting for me on the floor. (Side note: I have met a few folks who have a hatred for guacamole. I consider myself lucky to still have that lower jaw of mine attached.)
In short, pesto is a people-pleaser. Combine it with hummus, and toss in a few sun-dried tomatoes, and your picnic dish is sure to get eaten up. Just make sure to whip up a little extra and leave it at home for yourself. This makes for a great, portable lunchtime meal that will store well all week.
Sun-dried Tomato and Pesto Hummus
- -1 (15 oz.) can garbanzo beans, drained
- -2 Tbsp. sundried tomatoes
- -1/4 cup + 1 Tbsp. pesto
- -1 Tbsp. lemon juice
- -1 Tbsp. sesame tahini
- -3 Tbsp. warm water
- -2 Tbsp. cilantro
- -1/4 tsp. pepper
- -Salt, to taste
- Blend all ingredients in a food processor. Serve with bread/pita or crackers.