1 x 400g can chickpeas, drained, reserving the canned brine
5-6 tbsp extra virgin olive oil, plus extra to drizzle
2 tbsp Classic Pesto
Grated zest and juice of 1 lemon
Salt
Pitta Chips and veggies, such as carrots, cucumber, celery, fennel, radishes and peppers, to serve
Method
Add garlic and chickpeas into a food processor and blitz to roughly chop. Add oil, pesto, lemon zest and juice, and season with salt. Process until it forms a chunky pesto consistency
If hummus is too thick, loosen with a little of the reserved chickpea water. Taste and adjust the seasoning with a little bit more oil, lemon, pesto or salt, as needed
