Throwing homemade pecan pesto into a basic hummus recipe makes it divine.
Pesto made with pecans can be a little bitter. I mitigated that with a little agave syrup and it worked like a charm. This is a seriously impressive fancy hummus with wonderful flavor. I recommend making a big batch of the pesto, using some to make hummus and the rest to put on pasta as the pesto itself is incredible.
Rinse and drain chickpeas.
Roll them slightly between your fingers to remove the outer skin.
Place chickpeas and the rest of the ingredients into a food processer and blend everything together on high until creamy.
Scrape into a serving bowl, cover with lastic wrap and set aside.
Lay pita breads out on the counter and go to town with your leaf cutters.
Arrange around pecan pesto hummus and serve.
For the Pecan Pesto:
The pecans can give the pesto a bitter taste. I evened out the flavor by adding agave syrup.
3/4 cup Pecans
1+ 1/2 cups Basil
1/2 cup Parmesan Cheese
1 cloves Garlic chopped
1/2 cup extra virgin olive oil
3 squirts of agave nectar
1/4 - 1/2 teaspoons kosher salt
Place the pecans, basil and garlic on the food processer and blend until smooth.
Add cheese and stream the oil in while processing.
Add agave and salt to taste. You can also add more oil if the misture is too thick.