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Tomato Pesto Hummus – Sharon Palmer, The Plant Powered Dietitian


When you’re searching for a wealthy, simple, creamy dip or unfold, check out this flavorful and wholesome Tomato Pesto Hummus. Full of the vitamin and taste energy of tomatoes, you may whip up this 100% plant-based (vegan), gluten-free hummus recipe in seconds—relying totally on shelf-stable, economical staples, similar to canned tomatoes and chickpeas. With solely 7 components (not together with pantry gadgets and the garnish), this recipe solely takes about 5 minutes to arrange. It’s so good, you’ll cease shopping for store-made hummus!

Serve it together with your subsequent social gathering vegetable platter, with entire grain pita bread or crackers, in a wrap, on prime of a salad, as an accompaniment for veggie balls or falafels, or with toasted entire grain bread. It’s additionally nice packed away in youngsters’ (or grownups’!) lunchboxes as a dip with recent veggies. There are such a lot of locations this hummus will go! This Tomato Pesto Hummus recipe is an effective way to showcase wholesome chickpeas (wealthy in protein, fiber, nutritional vitamins and minerals) and disease-fighting tomatoes (full of lycopene antioxidants).

Discover ways to make Tomato Pesto Hummus in my simple recipe video.

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Tomato Pesto Hummus



  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:
    8 minutes

  • Yield:
    8 servings 1x

  • Food plan:
    Vegan

Description

Full of the vitamin and taste energy of tomatoes, you may whip up this 100% plant-based (vegan), gluten-free hummus recipe in seconds—relying totally on shelf-stable, economical staples, similar to canned tomatoes and chickpeas.


Hummus:

Pesto Garnish/Topping:

  • 2 tablespoons chopped recent basil
  • 1 tablespoon pine nuts
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon additional virgin olive oil


Directions

  1. To arrange hummus, place drained chickpeas, drained tomatoes, pine nuts, lemon juice, olive oil, tahini, paprika, and pink pepper flakes within the container of a meals processor or blender.
  2. Course of till easy and creamy, pausing to scrape down sides if essential. Ought to make a thick, creamy consistency. Regulate seasonings with salt, if desired.
  3. Pour hummus right into a serving dish and garnish with chopped recent basil, pine nuts, a swirl of balsamic vinegar, and a swirl of olive oil.
  4. Makes about 2 cups hummus (8 – ¼ cup servings).

  • Prep Time: 8 minutes
  • Class: Dip
  • Delicacies: American

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 170
  • Sugar: 4 g
  • Sodium: 237 mg
  • Fats: 10 g
  • Saturated Fats: 1 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 5 g

Key phrases: vegan hummus, wholesome simple hummus, tomato pesto hummus

I like to make this recipe in my Nutribullet! Get your personal with my low cost code right here.

Do that hummus recipe with a few of my favourite recipe concepts:

Greek Veggie Balls with Tahini Lemon Sauce
Spicy Hummus Veggie Tacos
Greek Chickpea and Vegetable Crammed Pitas
Spicy Hummus Veggie Tacos
Vegan BLTA Sandwich
Curried White Bean Oat Veggie Burgers

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