Summer is here and I am ready for it….
I found this recipe a couple of years ago, from one of my first ever gut health books, and I fell in love with it. Not just because it tastes so good but because you can use it in so many different foods. I used to make this and put it into salads, use it as a dip or as a pasta sauce. I also really love the vibrant colour; I love colourful food as I think it just brings so much joy to a meal time. I used to pair this up with a homemade beetroot dip (another favourite). The picture was one of my all-time favourite salad mainly because it looked so pretty. Bright pink and vibrant green together plus super nutritious, what is a not to love about that. The great thing about hummus pesto recipe is that it has five different plant points in it. Remember having a diverse range of different fibres within the diet is going to keep your gut microbiome very happy.
Give this recipe a go and let’s start to embrace the warmer evenings with tasty foods that feed our souls and guts.
Ingredients
- 1 chickpeas, drained & rinsed (400g)
- 1/4 cup fresh basil leaves
- 20g cavolo nero
- 25g pine nuts
- 4 tbsp parmesan cheese, grated
- 60ml extra virgin olive oil
- Pinch of salt & pepper
- 2 garlic cloves, finely minced
- Juice of 1/2 lemon
Method
- Combine all the pesto hummus ingredients in a food processor or blender, and blend on high until smooth. Season to taste.
ENJOY !!
