A flavorful basil hummus made with pesto instead of tahini.
Add 1 can of drained and rinsed chickpeas, 1/4 cup pesto, 1 tbsp nutritional yeast, and 1/4 tsp salt to a food processor.
Blend for about 30 seconds, then add water 1 tbsp at a time blending until desired consistency is reached.
Serve with chips or cut veggies or use as a sandwich spread. Store in an airtight container in the fridge for up to 5 days.