Here is a variation on the traditional basil pesto which includes chickpeas, like a perfect blend of hummus and pesto to be enjoyed with pasta. 

Ingredients: 

• A bunch of fresh basil leaves
• 1/4 cup roasted chickpeas
• 1/2 cup goat cheese (ġbejna) or feta cheese, cut into small pieces or crumbled
• 2 garlic cloves
• Sea salt
• 1/4 cup extra-virgin olive oil
• 3 tablespoons water

• Hand blender
  

Instructions: 

1. Blend all the ingredients in a large bowl until the mixture is smooth and consistent.
2. Taste and adjust the flavor and texture by adding more olive oil and water as necessary. If you are using it with pasta, it should not be too thick.
3. Cook the spaghetti according to instructions on the packet. Allow 80 g to 110 g per portion depending on appetites.
4. Drain and add the pesto while the pasta is still hot.
5. Serve immediately.

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