Basil Pesto Hummus

servings: 4

• 2 cups chickpeas, boiled
• 4-5 garlic cloves
• ¼ cup of pine nuts
• 1 cup of basil leaves, plus extra for garnish
• 1/2 cup olive oil, plus extra for topping
• ¼ cup of Parmesan
• 2 Tbsp of lemon juice
• Salt to taste
• 1. First prepare the pesto sauce: mix basil leaves, garlic, Parmesan and pine nuts in a blender. Add the olive oil, a little at a time to emulsify, and continue blending until all the ingredients come together.
• 2. Add the chickpeas and salt, and blend again until smooth.
• 3. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.
  Finish with a drizzling of olive oil, a sprinkling of red chilli powder and fresh basil leaves on top. Serve with pita breads.