Pesto Hummus Or Hummus Pesto :) ?

For the ones who like pesto and also hummus… what do you think about a combination of these two ? A pesto hummus or a hummus pesto, call it how you like :)… It seemed to me a quite interesting idea, so I gave it a try. Some caramelised baked potatoes on the same plate and we can start the tasting :)…

The hummus

Boil the garlic cloves for about 5 minutes then put all the ingredients in a blender with about 100 ml liquid from the chickpeas can. (If you boiled it yourself with vegetables you can add some of the boiling liquid). Add 2 ice cubes and blend about one minute and a half at medium - high speed. The ice cubes will help trapping more air and the hummus will be more fluffy and foamy. Because this will be mixed with the pesto I replaced the tahini with few cashews, I added some lemon juice and kept the olive oil to the minimum in order to keep it light …

The pesto

I made the pesto only using a chef knife, a chopping board a bowl and a spoon (I wanted a more rough texture ), but feel free to use a food processor or the classic mortar and pestle :) if you happen to have one at home.

The mix

Add the pesto in the hummus. Try to add it with a tea spoon, mix and taste every time you add a new tea spoon so you can stop when you find the proportion that works for you.

The potatoes

Heat the oven at 210 C

Wash and peel the potatoes and cut them round slices. Put the potatoes in a bowl, add the olive oil, the balsamic vinegar and the salt and mix the ingredients. Arrange the potatoes in a tray on baking paper and put the tray in the oven at 210 C with ventilation. Bake the potatoes for 25 to 30 minutes or until you like the colour.