115.5-oz canchickpeas,drained with the liquid reserved
¼cup plus 2 tbspextra-virgin olive oil
¼cupreserved chickpea liquid
2 ½tablespoonfreshly squeezed lemon juice,(half of one large lemon)
2clovesgarlic,pressed or minced
½teaspoonground black pepper
Add kale leaves, basil leaves, pine nuts, and minced garlic to the bowl of a food processor and process until the kale and basil are finely chopped.
Pour in ¼ cup olive oil and process again until smooth, scraping down the sides as needed. Remove pesto from the food processor to a bowl and set aside.
To the now empty food processor, add all of the hummus ingredients and process until smooth.
Add hummus to the bowl with the pesto and stir together until combined evenly. Or if the bowl of your food processor is large enough, you can remove the blade and add the pesto back in there and stir. Store in the refrigerator for several days.