Garbanzo, pesto and pine nut hummus

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Garbanzo, pesto and pine nut hummus

Side dish | Medium | 10 hours 40 minutes

Preparation time

5 minutes

Cooking Time

2 hours 35 minutes

Serves

3 cups

Side dish

Medium

Total time: 10 hours 40 minutes

Maceration time: 8 hours

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Directions

SOAKING

Place garbanzo beans in a large bowl. Add cold water until beans are covered with 5–8 cm (2–3”) of water. Let soak for 8 hours. Drain.

COOKING

Place garbanzo beans in a large pot. Add cold water until beans are covered with 5–8 cm (2–3”) of water. Add bay leaves and baking soda. Bring to a boil. Simmer for 2–2.5 hours. Add water as needed and/or until completely cooked. Remove from heat. Let cool. Strain.

HUMMUS

Place all hummus ingredients in the bowl of a food processor. Blend until smooth and creamy.
Add 500 mL (2 cups) cooked garbanzo beans or canned garbanzo beans, rinsed under cold water. Purée for 2–3 minutes or until smooth and creamy. Add water and scrape sides of bowl as needed.
Season to taste. Set aside.
Place cooked pine nuts and garbanzo beans in a non-stick skillet. Cook for 3–4 minutes or until lightly browned. Remove from heat.
Serve hummus on a plate. Drizzle pesto on top. Stir gently. Add pine nuts and toasted garbanzo beans on top.
Enjoy with pita bread.

Chef’s secret

You can cook the garbanzo beans in a slow cooker for 8 hours on low heat or in a pressure cooker for 1 hour.
Adding baking soda while cooking will make the garbanzo beans very soft. This will give your hummus a nice smooth texture.
Garbanzo beans are very similar to chickpeas. They are a little bigger and have a stronger taste than chickpeas. Either works well in this recipe.

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