Low-fat Pesto Hummus

by Elaine Woo
(Huntington Beach, CA, USA)

First, the pesto. For this recipe, we are only making a little bit of pesto. If you really like the taste of this sauce, feel free to double or quadruple the recipe. I love this sauce with egg omelets and pasta salads.


Ingredients:
1 medium fresh tomato. (If you like sun-dried tomatoes, use the oil-free variety. Soften them in a little warm water for fifteen minutes or so before using them.)
2 tablespoons dried basil. (If you have fresh basil, feel free to use that too. Try 6 tablespoons chopped.)
1 teaspoon dried parsley
1 or 2 cloves fresh garlic, peeled
1 teaspoon Balsamic vinegar
1 teaspoon fresh lemon juice
1 15 oz. can garbanzo beans, drained and rinsed (save the liquid)
1 tablespoon tahini (optional). You might also like to try low-fat almond butter.
1/2 cup plain fat free yogurt. If you leave out the tahini add 1 more tablespoon of yogurt.
sea salt and freshly ground pepper to taste (optional)


Preparation:

Core the tomato and cut in half.

Put your basil, parsley and garlic in a food processor or blender. Process or blend until you have achieved a smooth consistency.

To this mixture, add the tomato, balsamic vinegar and lemon juice. Process this mixture until the tomatoes are well blended.

Optionally, season this pesto with sea salt and freshly ground pepper to your taste.

Now for the hummus part of the recipe:

To the pesto you just made add the can of drained and rinsed garbanzo beans, yogurt and tahini. Please save the liquid from the garbanzo beans and set it aside. Blend well until you have a achieved a smooth consistency. If the hummus is too thick, add the liquid you reserved when you drained the garbanzo beans one teaspoon at a time.

The trick to a smooth hummus is blending well and adding the perfect amount of liquid.

Drizzle a little extra-virgin olive oil over your hummus if you like. Or not, if you want to save the calories.
Try this hummus in a low-fat whole wheat pita bread sandwich with fresh red bell pepper, spinach and sprouts.

If you like this recipe, please visit my website and enjoy a lot more free pesto recipes.

Thank you, Elaine


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