Avocado Pesto Hummus
You've got to make this dip! Avocado Pesto Hummus with homemade parmesan crisps. Perfect on sandwiches or as a dip.
Equipment
Ingredients
- 1 15 ounce can garbanzo beans, rinsed and drained
- 1/2 cup basil leaves
- 2 cloves garlic
- 1 avocado
- 1 lemon, juiced
- 2 tbsp. + 1 tsp. olive oil, divided
- 2 tbsp. water
- pinch salt/pepper
- 1/4 cup pine nuts, toasted
- 4 flour tortillas
- Coconut Oil or Olive Oil spray
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 400 degrees F. In a food processor, pulse together garbanzo beans, basil, and garlic cloves with a pinch of salt and pepper. Add the avocado, lemon juice, 2 tbsp. olive oil and water. Puree until very smooth and creamy.
- Remove the hummus and drizzle with olive oil and toasted pine nuts.
- Stack the tortillas and slice in 1/2. Stack those together and slice into 4 wedges. Remove and place on baking sheets in a single layer.
- Lightly spray with coconut oil or olive oil and sprinkle with ground pepper and parmesan cheese.
- Toast for 7-8 minutes until golden brown. Remove and serve with avocado pesto hummus.
Nutrition
Serving: 1servingCalories: 336kcalCarbohydrates: 35gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 222mgPotassium: 466mgFiber: 9gSugar: 5gVitamin A: 212IUVitamin C: 15mgCalcium: 128mgIron: 4mg