In the warmer months, pesto reigns king among spreads and sauces. Light and fresh, an almond and parsley-studded smear is ideal for imbuing bright notes of deliciously herby flavor. Spruce it up with a bit of creamy chickpea hummus though, and you’ll be spooning mouthfuls straight from the jar. Great as an appetizer or afternoon snack, but even better when brought along for a picnic in the park, pesto hummus is a wonderful condiment to keep around. I spread it over pumpernickle toast, and then topped it with diced mango. As beautiful as the teeny squares looked, I couldn’t help but devour them one after another, not when they were that delicious.
Here’s a quick and easy mid summer snack you can shake up and serve as a hipster alternate to your every day hummus. Pesto meets the traditional hummus. It’s tasty, healthy and fun to serve at a cocktail party to kick off and cool off that summer heat. Here’s the supergreen hummus recipe below!
Recipe: Rina Oh
Supergreen Pesto Hummus
Ingredients
1 pound arugula, blanched and drained
2 cups gazpachio beans cooked and drained
3 garlic cloves, blanched
juice of half a lemon
2 tablespoons tahini sauce
2 tablespoons parsley
½ cup almonds
½ teaspoon salt
pepper to taste
1 cup olive oil
8 ounces pumpernickel bread
1 mango, diced
Directions
In a food processor or blender, combine arugula, beans, garlic, lemon juice, tahini sauce, parsley with almonds and pulse for about a minute. Slowly add olive oil on low speed until desired consistency is achieved. Season with salt and pepper.
Spread the arugula hummus over pumpernickel bread and top with a few pieces of diced mango.