2 cans chickpeas, drained and liquid reserved

4 garlic cloves

1 1/2 tsp kosher salt

1/8 tsp sesame seed oil

juice of 2 lemons

2 sprigs fresh basil

1/2 tsp garlic, minced

1 tbsp walnuts

1 tbsp parmesan cheese, shredded

2 tsp lemon juice

1-2 tbsp extra virgin olive oil

sea salt, to taste

fresh cracked black pepper, to taste

Prepare the hummus by combining the chickpeas, garlic, salt, sesame seed oil and lemon juice in a food processor and blending on high until mostly pureed. Using a tablespoon, add the reserved chickpea liquid, 1 tablespoon at a time, and continue pureeing until the mixture is the desired consistency. Make sure to scrape down the sides to ensure the ingredients are evenly mixed together. Transfer the hummus to a bowl.

Prepare the pesto sauce by removing the basil leaves from the stem and adding them to a blender along with the garlic, walnuts, cheese and lemon juice. Blend on low and increase the speed once the ingredients are mainly chopped. Continue blending while drizzling the olive oil in slowly until you achieve the consistency you want. Season with salt and black pepper to your liking and pulse a few more times to incorporate.

Top the hummus with pesto sauce to your preference, and serve with soft pita chips.

 makes 2 dozen

3 lbs mild or hot Italian sausage

1 lb lean ground beef

1 small white onion, chopped

2 garlic cloves, minced

5 egg yolks

1 cup panko Japanese breadcrumbs

2 tsp salt

1 28-oz can crushed tomatoes

1 tsp Italian seasoning

2 tsp garlic powder

2 tbsp fresh basil leaves, chopped

24 slider buns

1 1/2 cups parmesan cheese, shredded

24 fresh basil leaves

Preheat the oven to 350 degrees F. Lightly coat 2 large baking dishes with nonstick spray, and set aside.

In a bowl, combine the Italian sausage, ground beef, onion, garlic cloves, egg yolks, panko and 1 teaspoon of salt. Mix until combined. Divide the meat mixture into 24 equal parts and begin shaping 2-inch meatballs.

Coat a large pan with nonstick spray and heat to medium-high. Place a few meatballs in the pan, without crowding, and sear to golden brown on one side. Flip the meatball to sear on the opposite side. Transfer to a prepped baking dish. Repeat the process until all the meatballs are seared and in the baking dishes.

Bake the meatballs, uncovered, for 30 minutes.

Meanwhile, prepare the marinara sauce by combining the crushed tomatoes, Italian seasoning, garlic powder, chopped basil and 1 teaspoon of salt in a pot. Cook on medium heat until hot. Set aside.

Assemble the sliders by cutting all the buns in half. Top the bottoms of the buns with meatballs, marinara, cheese and basil leaves. Secure the slider by sandwiching the filling with the top bun and inserting a toothpick. Serve.