Source:, Erin, 9/28/16


For the pesto:
2 cups carrot top
1 cup fresh basil
1 tsp dried basil
2 garlic cloves
3 tbsp pine nuts
2 tbsp olive oil
2 tbsp water
For the hummus:
2 cans chickpeas, drained and rinsed
¼ cup tahini
Juice of 2 lemons
3-4 tbsp olive oil


Combine pesto ingredients in a blender and pulse until combined.
Place hummus ingredients in a food processor and pulse until smooth; add in the pesto and continue pulsing until mixture is smooth and everything is combined.
Enjoy with chips or carrots!