• Coco Britz

Pesto topped Humus

Updated: Aug 31, 2018

We always have hummus in the fridge in our household and it is sooo simple to make and

not necessary to buy. I could make it with my eyes shut. I think we eat it pretty much every

day without fail. It’s our go to snack, pre dinner nibble or just on a bit of toast topped with

cucumber. Chickpeas are an amazing source of protein, fibre and antioxidants. It can

obviously be eaten alone or topped with the pesto but as we have it so often we like to vary

our toppings.



Ingredients.


Chickpeas one can drained and rinsed

Garlic one or two cloves

Juice of one lemon

Tahini 2tbsp

Chilli (optional)

Cumin 1 tsp

Salt and pepper

Water



Place all ingredients in a food processor and blend until smooth. I normally add the water to

get it to the hummus to the consistency I like.


Toasted cashew nut pesto



This is also a super easy recipe. I don't add oil as the toasted cashew nuts give it a very rich

nutty flavour and I find water works just as well to loosen the mixture to the desired

consistency. This can also be used in pasta or salads but we love the salty nuttiness on our

hummus.




Ingredients


Two handfuls of toasted cashew nuts

Large bunch of basil

Juice of a lemon

Large clove of garlic

Three tbsp of nutritional yeast

Salt and pepper to taste

Water


Place all ingredients into a food processor and blend until smooth adding a little water to get to the consistency you like.


Eat, enjoy and spread the plant vibes.

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