Pesto And Fresh Basil Hummus

• 2 cups chickpeas, drained, liquid reserved
• 2 teaspoons minced garlic
• 2 teaspoons tahini paste
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons pesto sauce
• 20 large fresh basil leaves, roughly chopped (adjust to taste)
• 2 -3 tablespoons extra virgin olive oil
• liquid, from chickpeas

1. Place first 7 ingredients into food processor and blend until smooth, adding olive oil and/or liquid from the chickpeas to obtain desired consistency, about 2 to 3 minutes, scraping sides occasionally.
2. Add fresh basil leaves and blend until they are incorporated well, about 2 minutes, adding liquid as needed.
3. Store covered in the refrigerator. The longer this sits the more the flavors blend.

chickpeas, garlic, tahini paste, lemon juice, salt, black pepper, pesto sauce, fresh basil, extra virgin olive oil

Taken from www.food.com/recipe/pesto-and-fresh-basil-hummus-519283 (may not work)