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This creamy pesto hummus whips up in minutes and is loaded with flavor! Perfect for dipping veggies or pita bread, piling on a salad, or slathering on a sandwich!
Do you make your own hummus? You should! Not only because it’s a zillion times better than store-bought, but also because there’s so much you can do with it in terms of flavor variations.
I know there are some hummus purists who hate the idea of adding anything other than the traditional chickpeas, garlic, olive oil, lemon juice and tahini to their hummus. And that’s fine! Enjoy your hummus how you like.
I put pesto in a batch of hummus and it was fantastic. If pesto is a new thing to you, it’s basically a sauce made from fresh basil leaves, olive oil, pine nuts, and garlic, though it may contain a few other ingredients. It’s suuuuuper flavorful, and pretty much anything you add it to will be as well. So it made total sense to me to add some to hummus.
The result was an absolute flavor bomb that was also really, really easy to make. Easier to make, in fact, than traditional hummus, because basil pesto hummus requires fewer ingredients to measure out and less prep work to do.
Jump to:
- Ingredients You’ll Need
- How It’s Made
- Leftovers & Storage
- Frequently Asked Questions
- More Hummus Recipes
- Creamy Pesto Hummus
Ingredients You’ll Need
- Chickpeas. The recipe calls for canned chickpeas (also known as garbanzo beans), but feel free to soak and cook them yourself if you prefer. You’ll need about 2 cups.
- Basil pesto. Make sure the pesto you’re using is vegan, as most store-bought pesto contains Parmesan cheese. I used my homemade vegan pesto. If you prefer premade pesto, try Amore brand, which is vegan.
- Tahini. Tahini is a paste made from blended sesame seeds. Look for it in the international aisle of your supermarket.
- Lemon juice. Use freshly squeezed juice to give your hummus the best flavor.
- Salt & pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Place all of your ingredients into a food processor bowl, starting with just a half teaspoon of salt and a pinch of black pepper.
- Blend everything until the mixture is smooth.
- Give the hummus a taste-test and make any adjustments you’d like. This might mean adding more salt and/or pepper, more pesto, or even more lemon juice.
Tip: If you prefer your hummus on the thinner side, thin it with a bit of water or extra virgin olive oil until it reaches your desired consistency.
- I like to garnish my pesto hummus with a dollop of pesto, some pine nuts, and fresh basil leaves, but those things are all totally optional.
- Serve your hummus and enjoy!
Leftovers & Storage
Pesto hummus will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.
I like to freeze my hummus in individual portion sized containers and thaw them out as I’m ready for them.
Frequently Asked Questions
Is this recipe gluten-free?
It is, as long as the pesto you use is gluten-free (most brands are, as far as I’m aware).
Is pesto vegan?
Most pesto contains Parmesan cheese, so it’s not vegan. Make your own pesto or specifically look for vegan brands that don’t contain Parmesan.
Is there a substitute for chickpeas in this hummus recipe?
Yes! You can really use about any type of canned bean, but cannellini beans are your best bet for replacing the chickpeas.
Can I make this hummus using a blender?
It depends! I use a Vitamix and it works great for hummus, but I’ve worked with lower powered blenders that don’t do such a good job. You may need to research yours to find the answer, or just give it a shot and eat your hummus chunky if it doesn’t work!
How is hummus served?
Hummus is traditionally served as a dip with pita bread. It’s also excellent for dipping veggies, chips and crackers, as a sandwich spread, or even as a pasta sauce.