RECIPE PREP: Open the can of chickpeas/garbanzo beans. Reserve 4 tablespoons of the liquid in a ramekin for later, in case it’s needed. Drain and rinse garbanzo beans in a colander.

1. Mince garlic. Zest lemon (reserve for garnishing), then squeeze it for juice. Pinch basil stems off the leaves (discard stems). Grate  cheese. Measure out remaining ingredients. Have everything ready to go.
2. Add basil leaves, pine nuts, garlic and lemon juice to the bowl of a food processor. Pulse 10 times, or until basil is in small pieces. With the machine running, add olive oil in a slow steady stream. Pulse until oil is completely incorporated. Add cheese. Mix briefly. Add salt and pepper to taste.
3. Transfer basil pesto to a small bowl. There’s no need to rinse out the bowl of the food processor. Just continue with the recipe!
4. Add garbanzo beans and tahini to the food processor. Pulse 15 times to combine. With the machine running, add olive oil in a slow steady stream. Pulse until texture is to your liking. About 30 seconds will create a nice smooth hummus. 
5. Scoop 3/4 of the pesto back into the food processor, directly on top of the hummus. Pulse briefly to combine. If mixture is too thick, add in some reserved garbanzo bean liquid. Mix to incorporate. 

HOW TO GARNISH PESTO HUMMUS: Transfer mixture to a serving bowl. Add a wavy ribbon of pesto across the surface. Garnish as desired. Try a drizzle of olive oil, sprinkling of pine nuts, grated Parmesan, and fresh lemon zest. Add a pinch of flaky sea salt.