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.
- 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
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.