Carrot Top Pesto Hummus
This Carrot Top Pesto Hummus is the best of both worlds: a delicious combination of pesto and hummus. Plus, it's a great way to use up the entire carrot!
Servings: 10
Calories: 171kcal
Ingredients
for the pesto:
- 1 bunch carrot tops
- 1 cup fresh basil packed
- 1 large garlic clove
- 3 tablespoon pine nuts
- 1 tablespoon lemon juice
- 3 tablespoon olive oil or more
- 3 tablespoon water or more
- pinch of salt
for the hummus:
- 14 oz. chickpeas drained and rinsed
- 1 garlic clove
- 2 tablespoon lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- ¼ teaspoon salt
Instructions
- Add the carrot tops, basil, garlic, pine nuts, lemon juice, and salt to your food processor and pulse. With the motor still running, pour the olive oil in through the top. Then, add the water in 1 tablespoon at a time, adding more as needed until the pesto is smooth.
- Scoop the pesto out into a bowl and set it aside.
- Next, add the chickpeas, garlic, lemon juice, tahini, and salt to the food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until the hummus is smooth.
- Last, scoop the pesto back into the food processor with the hummus and pulse until combined. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 171kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 175mg | Fiber: 3g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg