Pesto Hummus

Ok this may be my new favorite recipe.  And that's saying a lot, because I love so many others.  But this one is easy, totally whole-foods based, and is full of bright, fresh flavors.  In the past week I have become addicted to hummus and basil for lunch - does anyone else do that?  Great, whole grain bread, toasted, spread with a thick layer of creamy hummus, fresh-picked basil placed on top.  An easy, filling, summer lunch.  So as I picked basil at my CSA I had this light-bulb moment - how about actually combining them?  And a beautiful thing was born.  I want to just eat bowls of this ... but I'll try to restrain myself and actually enjoy it over the course of the next few days.  :)

Pesto Hummus

1 can chickpeas, drained and rinsed
2 cloves garlic
3 T tahini
2 C fresh basil leaves
4 T olive oil
4 T unsweetened coconut milk beverage (The kind that comes in the boxes, not a can of coconut milk.  You could probably use water instead - the liquid is needed, but I used coconut milk just to make it a little creamier.)
1 t sea salt
2 T lemon juice
1/4 C nuts (I used a mix of raw cashews and almonds)
1/2 T sugar

Add all ingredients to a food processor, blend until smoooooth.  Enjoy!  That's it!  :)