Pesto Hummus + Calabrian Chili Peppers
Also known as… Christmas Hummus.
I can hardly believe it but… Happy 3 days until Christmas!
Since I skipped day four yesterday, I’m bringing you two recipes today. The second one will be posted later tonight. Yesterday was insanely busy for me - I haven’t fully gotten into the Christmas spirit yet, so I spent yesterday catching up on wrapping gifts, doing last minute shopping, and ended the night by hosting a Christmas party for some of my hometown friends. Which is exactly where this hummus first made its debut. And let me tell you, among the bacon wrapped green beans, brie, honey, and walnut bites, sangria, espresso martinis, and cookies, this hummus was a breath of fresh air.
With the neverending sweets and holiday eats that we all know and love, sometimes it’s hard and not particularly desirable to get your greens in this time of year. This hummus makes a festive appetizer or snack while packing in a few extra nutrients than say… bacon and cheddar pancakes. Trust me though, no hate to the bacon and cheddar pancakes.
I absolutely LOVE the pesto and hummus duo. Think the flavors of pesto - fresh olive oil and herbs - mixed with all the creamy, lemony aspects of hummus. The two pair really well together with the nuttiness from the pine nuts and tahini and earthiness from the chickpeas, parsley, and cilantro. The finished product is creamy, tangy, salty, and herby with just a kick of heat coming from the cherry on top — my secret ingredient in practically anything — Calabrian chili pepeprs.
Although, they’re not so secret here. These guys add the most flavorful salty and spicy punch to anything. I use the oil they’re packed in a lot as cooking oil, in salad dressings, or as a finishing touch on any dish that’s lacking a hint of spice. A drizzle of the oil, a few peppers chopped up, and a sprinkle of toasted pine nuts on top finish off this hummus and make it a beautiful and refreshing appetizer to serve at your next holiday get-together.
Pesto Hummus + Calabrian Chili Peppers
makes a fairly large batch for all your holiday hosting needs
2 15-oz cans chickpeas (drained and rinsed)
2 cups (loosley packed) fresh parsley
1/3 cup (loosley packed) fresh cilantro
1/2 cup tahini
3 garlic cloves
juice from 1 1/2 lemons
1 tsp. each salt, pepper, dried basil
1/2 tsp. dried dill
2 tbs. pine nuts
1 tsp. honey
3 tbs. olive oil
Calabrian chili peppers packed in oil
additional toasted pine nuts for garnish
Blend all ingredients, except for the chili peppers and toasted pine nuts for garnish, until smooth in a food processor or high-powered blender. Slowly pour chilled water in as needed to reach a smooth and dippable texture - I ended up using about 3/4 cup total (the fresh herbs make it pretty chunky, so it will need a good bit of water). Once the desired texture is reached, let blend for about 3 minutes to really become smooth and creamy. Refrigerate until ready to serve.
Garnish with a drizzle of oil from the Calabrian chili peppers, a few chopped up chili peppers, and toasted pine nuts. Serve with fresh pita, vegetables, or pita chips.
