Basil Pesto & Red Pepper Hummus

caroline culwell, life eclectic, basil red pepper hummus, basil hummus, basil pesto hummus, red pepper hummus, hummus recipe

caroline culwell, life eclectic, basil red pepper hummus, basil hummus, basil pesto hummus, red pepper hummus, hummus recipe

caroline culwell, life eclectic, basil red pepper hummus, basil hummus, basil pesto hummus, red pepper hummus, hummus recipe

caroline culwell, life eclectic, basil red pepper hummus, basil hummus, basil pesto hummus, red pepper hummus, hummus recipe

The past few months I have worked at the Zoës Kitchen and I am obsessed with their basil pesto hummus and red pepper hummus. I decided that I would make my own hummus so I could enjoy it whenever I wanted. This recipe actually combines the red pepper and basil pesto, but if you prefer one over the other you can just eliminate the less desired ingredient from the recipe. This recipe makes plenty to share, is easy to make, and is a great appetizer for parties! Enjoy!

Ingredients
-1 15 oz. can chickpeas
-2 Tbsp tahini
-2 Tbsp olive oil
-2 Tbsp basil pesto sauce
-juice of 1 lemon
-4 clove garlic (minced)
-2-3 roasted red peppers
-1 large pinch cayenne pepper
-1 pinch salt
-Chopped roasted red pepper & basil pesto sauce: for garnish (optional)
-blue corn tortilla chips: for dipping

Directions
Open, drain, and rinse chickpeas then place them in a blender or food processor. Then add tahini, olive oil, juice of 1 lemon, garlic cloves, roasted red peppers, cayenne pepper, and salt. Blend until the mixture reaches a smooth consistency. Pour into a serving bowl and top with chopped roasted red pepper and a teaspoon of basil pesto sauce for garnish. Serve with blue corn tortilla chips and enjoy!