Basil Pesto Hummus

Photo from Kristen Stevens, chef and owner of Vancouver's Endless Meal Supper Club.

The July 15 farm share from Glade Road Growing is slated to include tomatoes, cucumbers, squash, basil, fresh garlic and kale.

You can use this dip with whole wheat pita triangles, with veggies or make the pita bread into chips (directions below).  I plan to use it as a spread for fresh tomato and cuke sandwiches (with some more fresh  basil instead of lettuce.)  If you want it to taste more like traditional pesto than like hummus, you can omit the sesame seeds and citrus juice.


Makes 2+ cups

For hummus:

1.  The night before, in a heavy bottomed stainless steel pan, cover 1 cup of dried chickpeas with three cups of water and bring to a boil.  Reduce heat to low, cover with lid and simmer on low for five minutes.  Let soak overnight.  Drain and rinse the chickpeas and repeat, but this time simmer until soft.  Drain and rinse a second time. (If you prefer, you can drain and rinse canned chickpeas, but they are not as fresh tasting, nor as economical.

2.  Heat a cast iron skillet lightly coated with extra virgin olive oil until a bead of water evaporates.  Cover bottom of skillet with raw sesame seeds and toast until they just pop.  Remove from heat and transfer to a small glass jar.  You will use a heaping TB for this recipe and can cool, cover and reserve any remaining for another use.

3.  Toast 1/2 cup of walnuts.

4.  Grate Parmesan, romano or asiago cheese or a combination enough to make 1/2 cup

5.  Peel 3-4 fresh garlic cloves

6.  In a heavy duty blender or food processor combine the cooked chickpea, toasted sesame seeds and nuts, grated cheese with:
1 large handful fresh basil leaves
A splash of lemon, lime or orange juice
A splash of extra virgin olive oil
A few pinches of sea salt

7.  Process until smooth. If it's too thick, you can thin with cold water.  (You can also substitute water for the olive oil to make it lower fat--there's already plenty of fat in the cheese and walnuts.) Transfer to a covered small bowl and refrigerate until right before serving.  Remove cover and garnish with a fresh basil leaf.


1.  Preheat over to 350 degrees F.

2.  Cut whole wheat pita bread into triangles and then splitting the triangles into two pieces (so that they are single not double).

3 . In a bowl combine 1 TB extra virgin olive oil with  a pinch or two of any of the following: oregano, thyme, basil, red pepper flakes, salt.  Add pita triangles and lightly toss.

4.  Arrange the seasoned triangles in a layer on a baking sheet and toast until lightly brown (10-15 minutes, turning half way).