Quickie post for you today!
I mentioned on my Sun Dried Tomato Pesto Pizza post that I usually make a double batch of pesto when I make it and tend to eat half of it just spread on bread and whatnot.
Well, I didn’t seem to feel like that lately. My extra batch of pesto has just been chilling in my fridge untouched. So I decided to do something about it!
Quick solution: blend with chickpeas. Instant hummus!
Here’s the super-difficult recipe
1 batch sun dried tomato hummus
2 cans chickpeas, rinsed and drained
Blend in a food processor.
Yup, that’s it. You could add a little water (or oil) to thin it out if you want a more dippable rather than spreadable hummus. Your call.
Nutrition facts per serving:Calories: 95; Calories from Fat: 16; Total Fat: 1.8g; Sodium: 9mg; Total Carbohydrates: 15.6g; Dietary Fiber: 4.5g; Sugars: 2.7g; Protein: 5.1g