# @iheartveggies on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/BxZxiS2l4ZV
- **Gondola URL:** https://gondola.cc/posts/19411933-iheartveggies-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/2ceb946440.jpg
- **Posted:** 2019-05-13T12:28:25.000+00:00
- **Account Owner:** Liz Thomson | Food Blogger (@iheartveggies) — https://gondola.cc/iheartveggies

## Caption

This basil pesto hummus is a Zoe’s Kitchen copycat recipe! It just so happens to be National Hummus Day so this seemed like the right time to share. 🎉 Their hummus is addictive and now I can make it in my own kitchen! We just planted a new basil plant yesterday so I can’t wait to whip up this hummus with our summer harvest. 🌱
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This hummus is so thick and creamy. The trick to silky hummus at home? Heat up the chickpeas before blending! I pop them in the microwave for about 30 seconds before I dump them in my food processor.
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I have a few more tips and tricks on my site but here’s the recipe:
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1 15oz can chickpeas, drained, reserving 1/4 cup of the liquid from the can
1/2 cup fresh basil leaves, loosely packed
2 tbsp olive oil
2 cloves garlic
1/2 tsp balsamic vinegar
1 tablespoon pine nuts (optional)
1/4 tsp salt (or to taste depending on the saltiness of your chickpeas)

Drain the chickpeas but reserve 1/4 cup liquid from the can
Heat the chickpeas in the microwave for 30 seconds.
Put the chickpeas, liquid, basil, olive oil, garlic cloves, pine nuts, and balsamic vinegar into a food processor.
Blend until smooth then add salt to taste.
Just before serving, you can drizze add a little olive oil or basil on top.
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What’s your favorite type of hummus? #nationalhummusday

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## Tags

nationalhummusday

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