Tomato-Pesto Hummus - cooking recipe

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup water
2 tablespoons lime juice
2 cloves garlic
1 teaspoon kosher salt
1/3 cup tahini
1/4 cup tomato paste
2 tablespoons chopped fresh basil
1 tablespoon grated Parmesan cheese
1/4 cup extra-virgin olive oil

Preparation

Blend chickpeas, water, lime juice, garlic, and kosher salt in a food processor until the chickpeas are broken up, about 20 seconds. Add tahini, tomato paste, basil, and Parmesan cheese; blend again while streaming olive oil into the mixture until smooth, about 20 seconds more.