Pesto And Fresh Basil Hummus - cooking recipe

Ingredients

2 cups chickpeas, drained, liquid reserved
2 teaspoons minced garlic
2 teaspoons tahini paste
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons pesto sauce
20 large fresh basil leaves, roughly chopped (adjust to taste)
2 -3 tablespoons extra virgin olive oil
liquid, from chickpeas

Preparation

Place first 7 ingredients into food processor and blend until smooth, adding olive oil and/or liquid from the chickpeas to obtain desired consistency, about 2 to 3 minutes, scraping sides occasionally.
Add fresh basil leaves and blend until they are incorporated well, about 2 minutes, adding liquid as needed.
Store covered in the refrigerator. The longer this sits the more the flavors blend.