Pesto Hummus

Prepreparation

Pressure cook 1/8 cup overnight soaked chickpeas.

Grind 2 tbsp white sesame seeds with little water and make tahini.

Preparation

In a blender, add cooked chole,1/8 cup chopped basil leaves, 1 tbsp pine seeds, 20g grated parmesan cheese, 1.5 tbsp lemon juice, tahini, 1.5 tbsp grated garlic, 1/4 tsp jeera, 2 tbsp olive oil and 1/4 tsp salt.

Give a Nestle Twist by adding flaxseeds.

Blend to make a smooth paste.

Your pesto hummus is ready to serve.