- 2 (15 ounce) cans garbanzo beans, drained and liquid reserved
- 1 cup dry-roasted macadamia nuts
- 5 tablespoons olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons pesto
- Combine garbanzo beans, macadamia nuts, olive oil, onion powder, garlic powder, salt, and pepper in a high-powered blender or food processor. Cover and puree until smooth, adding the reserved liquid if necessary. Add pesto to the puree and pulse to combine.