Avocado Pesto Hummus

Easy and delicious, this hummus only takes 20 minutes to make!

This dip was bound to happen at some point. A trinity of my all-time favorite foods: avocado, pesto and hummus. Don’t make me pick a favorite! Because, I can’t. I know because whenever I go out for a sandwich and they ask me whether I want avocado, pesto or hummus on my vegetarian sub, I panic and ask for all three. Then, my simple veggie and bread sandwich costs me $10.

How can you possibly choose between avocado, hummus or pesto? These are the decisions that keep me up at night. It’s not right, and with this spread, you don’t have to. It’s vegetarian gluttony in delicious, creamy perfection.

Ingredients

1 can garbanzo beans, rinsed and drained
½ cup basil leaves
2 cloves garlic
1 avocado
1 lemon, juiced
2 tablespoons plus 1 teaspoon olive oil, divided
2 tablespoons water
Pinch salt and pepper
¼ cup pine nuts, toasted
4 flour tortillas
Coconut oil or olive oil spray
¼ cup parmesan cheese

Instructions

Step 1

Preheat oven to 400°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.

Step 2

Remove the hummus and drizzle with olive oil and toasted pine nuts.

Step 3

Stack the tortillas and slice in ½. Stack those together and slice into 4 wedges. Remove and place on baking sheets in a single layer.

Step 4

Lightly spray with coconut oil or olive oil and sprinkle with ground pepper and parmesan cheese.

Step 5

Toast for 7-8 minutes until golden brown. Remove and serve with avocado pesto hummus. Enjoy!