Hummus with Basil Pesto

Nika’s PickTOFU+23g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

hummus

• 200 g dried chickpeas
• 1 tsp baking soda
• 1 tsp salt
• 1 garlic
• 160 g tahini
• 80 g lemon juice
• 70 ml water (ice cold)

pesto

• 120 g olive oil
• 1 clove garlic
• 80 g pine nuts
• 40 g basil (leaves)
• 1 tsp salt
• 25 g nutritional yeast
• 20 g lemon juice

Contains: nuts, sesame

How to make it

1. For the best results, soak the chickpeas overnight or for a few hours in water. If you're short on time, you can start cooking right away.
2. Cover the dried/soaked chickpeas with about 2 liters of water, add baking soda and cook for about 90 minutes. The chickpeas should be beautifully soft with skins that fall apart easily.

Nutrition