Combine basil, pine nuts, lemon, garlic, olive oil, parmesan and salt and pepper to taste.
Reserve the pesto and then combine chickpeas and tahini in the food processor (no need to clean it between).
Add about 3/4 of the pesto back into the food processor, pulse to combine.
Spoon the pesto hummus to a serving dish and then top with the remaining pesto.
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