PESTO HUMMUS
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This basil pesto hummus is brimming with luscious umami flavors. Like roasted garlic hummus and pumpkin hummus this creamy dip is the perfect party appetizer. Serve with flatbread crackers and crisp raw veggies.
Did you know pesto hummus is more than just a dip? It enhances the flavors of so many dishes. Use it as a pizza topping instead of red sauce. Thin it out with olive oil and it becomes a luxurious pasta sauce.
Enjoy it as a sandwich spread to replace mayo and mustard. Or stir a bit of it into your mayo to add some zesty flavor. Think grilled chicken sandwiches, turkey sandwiches, BLTs, Italian subs, gourmet grilled cheese, or pair it with ham and provolone. Use it for sandwich wraps.
Mix pesto hummus into salad dressings. Add a scoop to risotto. Add a dollop to cooked veggies or grilled salmon. Spoon a scoop of it over the top of chicken salad or tuna salad. The possibilities are endless!
INGREDIENTS
Pesto hummus is created by combining homemade pesto sauce with a flavorful hummus base. It’s a quick simple recipe.
These are the ingredients you’ll need.
FOR PESTO
- Fresh basil leaves
- Toasted pine nuts
- Lemon (for juice and zest)
- Garlic cloves
- Olive oil
- Grated Parmesan cheese
- Sea salt
- Black pepper, freshly-ground
FOR HUMMUS
- Can of chickpeas/garbanzo beans
- Tahini
- Olive oil
- Sea salt
- Black pepper
GARNISHES FOR PESTO HUMMUS
- Olive oil
- Fresh lemon zest
- Toasted pine nuts
- Grated Parmesan cheese
- Flaky sea salt
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for this basil pesto hummus? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.
- FRESH BASIL: The best subs are leafy greens. These include spinach, Italian parsley, kale, arugula or cilantro.
- PINE NUTS: This ingredient can be expensive. More cost-effective options include walnuts, pepitas (salted, roasted pumpkin seeds), hazelnuts, almonds or cashews. Feel free to experiment.
- GARLIC CLOVES: Use 1/4 teaspoon garlic powder to replace 2 cloves of fresh garlic.
- FRESH LEMON: Use bottled lemon juice instead. Or try lime juice.
- GRATED PARMESAN: Try Asiago or Pecorino Romano. Any aged cheese that’s hard and salty will work for pesto.
- TAHINI: The best subs are cashew butter or almond butter.
RECIPE STEPS
RECIPE PREP: Open the can of chickpeas/garbanzo beans. Reserve 4 tablespoons of the liquid in a ramekin for later, in case it’s needed. Drain and rinse garbanzo beans in a colander.
- STEP 1: Gather ingredients together. Mince garlic. Zest lemon (reserve for garnishing) then squeeze it for juice. Pinch basil stems off the leaves (discard stems). Grate the cheese. Measure out remaining ingredients. Have everything ready to go.
- STEP 2: Add basil leaves, pine nuts, garlic and lemon juice to the bowl of a food processor. Pulse 10 times, or until basil is in small pieces. With the machine running, add olive oil in a slow steady stream. Pulse until oil is completely incorporated. Add cheese. Mix briefly. Add salt and pepper to taste. Transfer basil pesto to a small bowl.
- STEP 3: Add garbanzo beans and tahini to the food processor. Pulse 15 times to combine. With the machine running, add olive oil in a slow steady stream. Pulse until texture is to your liking. About 30 seconds will create a nice smooth hummus.
- STEP 4: Scoop 3/4 of the pesto back into the food processor, directly on top of the hummus. Pulse briefly to combine. If mixture is too thick, add in some reserved garbanzo bean liquid. Mix to incorporate. Transfer pesto hummus to a serving bowl. Garnish as desired.
TIME-SAVING TIP: Between processing the basil pesto and the hummus base, there’s no need to stop and rinse out the bowl of the food processor. Just continue straight through with the recipe.
recipe faq
These are the most commonly asked questions when making pesto hummus, and the most helpful answers for recipe success.
Yes, this healthy superfood goes by two names. The original name is garbanzo beans, but over the centuries as they were used in different countries, they developed a second name: chickpeas.
This is a matter of preference. In a time crunch, when making multiple batches of pesto hummus for a party, I’ll rub off a few of the skins and leave the rest on. If making a single batch just for my family, I’ll take the time and effort to remove the skins.
The secret is removing the skins of the chickpeas and then briefly warming them in the microwave, or in a skillet on stovetop. Processing warm skinless beans is a chef’s trick for achieving hummus that’s super smooth and silky with a creamy texture.
America’s Test Kitchen developed a genius method: Toss rinsed and drained chickpeas with baking soda. Use 1 1/2 teaspoons per 14-ounce can. Heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until hot. Transfer the beans to a large bowl. In the sink, wash them with 3 to 4 changes of cold water. As you rinse them, rub the beans vigorously between your hand to remove the skins.
Use hummus as a party appetizer or mid-day snack. Serve with baby tomatoes, celery and carrot sticks, baby cucumbers, buttery crackers, pita chips, or warm pita bread. Pesto hummus is also a healthy spread for sandwiches. Use it instead of mayonnaise.
When stored in an air-tight container and refrigerated, it can stay fresh up to 5 days. For longer storage, transfer to small air-tight, freezer-safe containers. Freeze up to 1 month. Why not longer? Unlike store-bought hummus, homemade hummus doesn’t contain preservatives that can protect it from the process of being frozen then thawed.
more appetizer RECIPES
If you enjoy delicious appetizers and dips like this pesto hummus, then you’ll also enjoy these yummy party favorites. Print the recipes for later, or pin them to Pinterest.
- JALAPENO PIMENTO CHEESE
- BAKED CHICKEN MEATBALLS
- TIKTOK PASTA CHIPS
- FRIED ZUCCHINI
- SALSA VERDE
- HONEY GOAT CHEESE BALLS
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
At family parties, this pesto hummus gets high scores on the appetizer table. It’s a healthy dip everyone can enjoy and feel good about eating.
If you too love this appetizer recipe, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.
PESTO HUMMUS
- Total Time: 15 Minutes
- Yield: 8 Servings 1x
Description
This basil pesto hummus is irresistible! Serve as a party dip with crackers and colorful veggies. It’s also a healthy sandwich spread, pizza topping, pasta sauce, or luscious garnish for chicken and fish.
Ingredients
PESTO
- 3 cups fresh basil leaves (no stems), firmly packed
- 1/4 cup roasted pine nuts
- 1 lemon (juice and zest)
- 2 garlic cloves
- 1/3 cup olive oil
- 1/2 cup freshly-grated Parmesan cheese
- Sea salt, to taste
- Black pepper (freshly-ground), to taste
HUMMUS
- 1 can (15-ounces) chickpeas
- 1/4 cup tahini
- 1/4 cup olive oil
- Sea salt, to taste
- Black pepper (freshly-ground), to taste
GARNISHES FOR PESTO HUMMUS
- Olive oil, for drizzling
- Pine nuts, for scattering
- Grated Parmesan cheese
- Fresh lemon zest, for brightening
- Flaky sea salt, for enhancing flavor
- Basil leaf, for presentation
Instructions
RECIPE PREP: Open the can of chickpeas/garbanzo beans. Reserve 4 tablespoons of the liquid in a ramekin for later, in case it’s needed. Drain and rinse garbanzo beans in a colander.
- Mince garlic. Zest lemon (reserve for garnishing), then squeeze it for juice. Pinch basil stems off the leaves (discard stems). Grate cheese. Measure out remaining ingredients. Have everything ready to go.
- Add basil leaves, pine nuts, garlic and lemon juice to the bowl of a food processor. Pulse 10 times, or until basil is in small pieces. With the machine running, add olive oil in a slow steady stream. Pulse until oil is completely incorporated. Add cheese. Mix briefly. Add salt and pepper to taste.
- Transfer basil pesto to a small bowl. There’s no need to rinse out the bowl of the food processor. Just continue with the recipe!
- Add garbanzo beans and tahini to the food processor. Pulse 15 times to combine. With the machine running, add olive oil in a slow steady stream. Pulse until texture is to your liking. About 30 seconds will create a nice smooth hummus.
- Scoop 3/4 of the pesto back into the food processor, directly on top of the hummus. Pulse briefly to combine. If mixture is too thick, add in some reserved garbanzo bean liquid. Mix to incorporate.
HOW TO GARNISH PESTO HUMMUS: Transfer mixture to a serving bowl. Add a wavy ribbon of pesto across the surface. Garnish as desired. Try a drizzle of olive oil, sprinkling of pine nuts, grated Parmesan, and fresh lemon zest. Add a pinch of flaky sea salt.
Notes
SHOULD THE CHICKPEAS BE PEELED? Removing the skins or leaving them on is a matter of personal preference.
HOW TO MAKE HUMMUS EXTRA SMOOTH? The secret is removing the skins of the chickpeas, then briefly warming them in the microwave, or in a skillet on stovetop. Processing warm skinless beans is a chef’s trick for achieving hummus that’s super smooth and silky with a creamy texture. See the “Recipe FAQ” section in the body of the post for the easiest method to remove the skins.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Category: Appetizers
- Method: Blending
- Cuisine: American
BASIL PESTO HUMMUS > JOIN THE CONVERSATION
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