! How’s your Wednesday going? We have some lunch inspo for you right here. It is a variation on the well-known hummus: pesto hummus, made by @eatnourishlove.
Spread it on some rice crackers and add, for example, some pepper and pumpkin seeds and it will look and taste sooo good! Find the recipe below and maybe you can still make it for this lunch. 🌿⭐️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients:
25g pine nuts
30g fresh basil
125g rapeseed oil
3 garlic cloves
1 heaped tsp tahini
1 tbsp maple syrup
1 tbsp apple cider vinegar
any additional seasonings you like
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Method
First, put the pine nuts, fresh basil, 75g of the rapeseed oil and garlic in a food processor and blend. Next, add in the chickpeas, 50g of the rapeseed oil, tahini, maple syrup, apple cider vinegar and additional spices/herbs and blend again. That’s it! Spread it on a rice cracker and enjoy your meal.