For the Pesto. Add the basil, pine nuts, lemon juice, and garlic to the bowl of a food processor and pulse until the basil is in small pieces-- about 10 pulses.

With the food processor running, slowly add the olive oil and pulse until all of the olive oil has been incorporated.

Next add the parmesan cheese and mix to combine. Season with salt and pepper to taste.

Remove the pesto to a small bowl (no need to wash the food processor before making the hummus).

For the Hummus. Add the chickpeas and tahini to the food processor and pulse to combine-- about 15 pulses.

With the food processor on, slowly add the olive oil. Pulse until the hummus is your desired consistency. I like smooth hummus so I pulse for 30 seconds.

Add ¾ of the pesto to the food processor and pulse to combine. If the hummus is too thick for your desired consistency, add 1-2 tablespoons of water and pulse again until smooth.

Transfer the hummus to a serving bowl and top with the reserved pesto and a drizzle of olive oil. You can also top with toasted pine nuts, fresh lemon zest, or flakey sea salt if you prefer.

Store any leftover hummus in an airtight container in the fridge for up to three days.