Basil Pesto Hummus

Absolutely fantastic hummus recipe that brings the party to our booth at Medina's Farmers Market!

First make Pesto:
1 cup fresh packed basil leaves (about 1/8 lb. leaves only)
1 clove garlic
2 tablespoons pine nuts, toasted
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
1/4 cup grated pecorino cheese

Combine the pine nuts, basil, cheese and garlic clove into a food processor and pulse until coarsely chopped. Then add olive oil and lemon juice and process until fully incorporated and smooth. Add salt to taste.
Next make hummus:
2 cans (15.5 oz.) chickpeas/garbanzo beans, rinsed and drained
1/4 cup packed basil leaves
3 tablespoons of the fresh basil pesto (from above)
2 tablespoons tahini paste
2 garlic cloves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt to taste

Combine hummus ingredients into a food processor and blend until smooth. May need to add a tablespoon of water to make smoother.

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Kale Quinoa Salad with Feta Cheese, Cranberries and Pistachios

Keith Williams' famous kale quinoa salad.

Kale Quinoa Salad
4 cups of baby kale, torn into bite size pieces
1 1/2 cups quinoa, I prefer Inca Red cooked in chicken stock
1 cup cherry tomatoes cut in half
2 TBL spoon dried cranberries
2 TBL spoon chopped pistachio nuts
2 TBL spoon toasted pine nuts
1 TBL spoon diced red onion
1 TBL spoon diced green onion
2 oz soft feta cheese
1/4 cup dressing, (2 TBL lemon juice plus 2 TBL extra virgin olive oil.)

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