If you love pesto and you love hummus, this basil pesto hummus recipe is for you! It’s creamy, flavorful, and a fun twist on classic hummus. Serve this for a crowd or just for a simple lunch with pita and veggies.
Being in Greece currently, I see hummus, tahini, and tzatziki everywhere. In restaurants, grocery stores, you name it. What we as American’s may consider the “peanut butter aisle” at the grocery stores, they consider the tahini aisle. I knew I had to create a recipe using some of this luscious tahini, and that’s how this basil pesto hummus came about!
ingredients for basil pesto hummus:
Chickpeas: Chickpeas are the main ingredient in traditional hummus. They’re plant-based, high protein, and high in healthy fats. Remove the shells of the chickpeas for best results!
Tahini: Ooooh I love me some tahini. If you’re unfamiliar, tahini is ground sesame seed paste, making it a nut-free option. It’s very popular in Medditearian countries.
Olive Oil: For a creamy, rich texture.
Garlic: Brings together the flavors, especially in the pesto.
Pine Nuts: Pine nuts are a key factor in making the flavor resemble pesto. I recommend using pine nuts first, but unsalted cashews may work as well.
Lemon: Brings together the flavors, especially in the pesto.
Basil: The key player in making basil pesto. Fresh basil leaves! Remove the large stems and blend away.
Water: Specifically cold water. Cold water will make your pesto extra creamy. If you feel like your pesto comes out too thick, add more cold water one tablespoon at a time.
how to make hummus:
Remove the skins from the chickpeas:
- If you are using canned chickpeas, it’s recommended that you remove the skins first. This is optional but will make the texture more creamy. To do so, add the chickpeas into a clean cloth and roll. The skins will gently fall off.
- If you are using dried chickpeas and cooking them, I recommend buying them already peeled. Then, you just boil the chickpeas until they’re fully soft (about 45 minutes on a low simmer). The more mushy, the better because you will be blending them!
Blend: Add everything to a food processor and blend for about one minute. Easy as that!
Serve: Top with more cooked chickpeas, pine nuts, herbs, or olive oil. Serve with pita bread, naan bread, or veggies of your choice.
FAQ’s
Authentic hummus is a Mediterranean dip made with chickpeas, tahini, garlic, and salt. This hummus combines a traditional hummus recipe with a traditional pesto recipe, making a delicious pesto hummus dip.
Hummus is typically served with fresh vegetables (carrots, bell peppers, radishes, tomatoes), pita bread, or naan bread.
Hummus is an incredibly nutritious dip that often gets a bad rep for being “high fat.” While it is high in fat, it’s high in good, healthy fats that your body needs. It also contains a good amount of plant-based protein and fiber. Overall, it contains real, nutritious ingredients making it a perfectly healthy snack.
Basil Pesto Hummus
Equipment
- Food Processor
Ingredients
- 1 cup canned or cooked chickpeas skins removed
- 1/3 cup tahini
- 2 tsbp extra virgin olive oil
- 2 cloves garlic
- 1/4 cup pine nuts
- juice from 1 whole lemon ~ 4 tablespoons
- 1/2 cup fresh basil leaves packed
- 1 tsp sea salt
- 1/4 cup cold water more for added creaminess
Instructions
For the chickpeas:
- If you are using canned chickpeas, it's recommended that you remove the skins first. This is optional but will make the texture more creamy. To do so, add one cup of chickpeas into a clean cloth and roll. The skins will gently fall off.
- If you are using dried chickpeas and cooking them, I recommend buying them already peeled. Then, you just boil the chickpeas until they're fully soft (about 45 minutes on a low simmer).
For the hummus:
- Add all ingredients to the food processor in the order listed. Pulse until everything comes together. Let everything blend for about 1 minute.
- Add to a bowl and chill before eating. Garnish with more chickpeas, pine nuts, herbs, or olive oil.