Trio of Hummus: Basic, Pesto and Romesco – Arkansas Living Magazine

Ingredients

• 2 (15-ounce) cans chickpeas
• 3 tablespoons of the chickpea liquid reserved from the can
• 4 tablespoons tahini
• 1/3 cup extra virgin olive oil or more
• 4 tablespoons fresh lemon juice
• 3-4 cloves of garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt or to taste
• 1 cup basic hummus recipe
• ½ cup jarred roasted red bell peppers, drained
• 1 teaspoon smoked paprika
• 1/3 cup almond slivers or chopped walnuts
• 1 teaspoon olive oil
• 1 small garlic clove
• Salt and pepper to taste
• 3 teaspoons pesto sauce (or more to taste)