If you like hummus and pesto, then you’ll love this Pesto Hummus!
It’s easy to make and is packed full of flavour. Basil, pine nuts and garlic all mixed in one bowl of goodness. Perfect for dipping veggies and crackers or to spread on toast, in a wrap or what ever else you like hummus with.
It’s so easy and fast to make, this vegan pesto hummus is packed with flavor from fresh basil. I use canned chickpeas because it is always at hand whenever the hummus craving sets in. For this recipe I am using the chickpeas straight out of the can, I don’t bother to take the skins off just. A fresh and delicious hummus made in just a few minutes! Another one of my favorite hummus recipes is this Lemon Dill Hummus.
Jump to:
Ingredients
All you need are just a few ingredients to make this Pesto Hummus recipe. The full written recipe with the ingredient quantities, can be found in the recipe card at the bottom.
- Canned chickpeas,
- Fresh basil,
- Garlic
- Lemon juice, freshly squeezed always tastes best.
- Toasted pine nuts
- Olive oil
- Water, or ice
- Salt and pepper to taste
See recipe card for quantities.
Instructions
- Add all the ingredients except for the water, salt and pepper to a food processor. Blend until smooth, this will take a couple of minutes. Scrape down the sides as needed.
- Add the water a tablespoon at a time, or one ice cube at a time, for desired thickness of the hummus. Salt and pepper to taste.
- Serve with veggies and crackers or spread on toast.
Substitutions and variations
- This recipe uses chickpeas straight out of the can, just as they are. I like that result and is makes hummus in just a few minutes! For a smoother hummus, peel the chickpeas before adding them to the blender.
- Spicy – Add a little chili pepper flakes to your pesto hummus.
- Basil – This pesto hummus is made from fresh basil. This can also be replaced with store bought or homemade pesto. Omit the oil and replace it with pesto. Add more to taste.
- Topping – I like to add a little chopped fresh basil, toasted pine nuts and a splash of olive oil.
If you like a little spice to your hummus give this Spicy Roasted Red Pepper Hummus a try. Another great dip is this Cashew and Sun-Dried Tomato Spread that’s loaded with flavour!
How to store hummus
This basil peso hummus makes a great meal prep for the week. I think it even tastes better the next day, all the flavours mingle and enhance. Store the hummus in an airtight container in the fridge for about 5 days.
I don’t recommend freezing hummus because it changes the texture. Best eaten within a few days.
Alsop try this Lemon and Ginger Hummus for a great meal prep.
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment down below and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
If you like hummus and pesto, then you’ll love this Pesto Hummus! Easy to make and packed full of basil, pine nuts and garlic all mixed in one bowl of goodness.
- 1 can 14 oz (400 g) chickpeas, drained and rinsed
- 20 g (1 cup loosely packed) fresh basil leaves
- 1 garlic clove
- ½ lemon, juiced
- 2 tablespoon toasted pine nuts
- 3 tablespoon olive oil
- 1-3 tablespoon water or 1.3 ice cubes
- salt and pepper to taste
-
Add all the ingredients except for the water, salt and pepper to a food processor. Blend until smooth, this will take a couple of minutes. Scrape down the sides as needed.
-
Add the water a tablespoon at a time, or one ice cube at a time, for desired thickness of the hummus. Salt and pepper to taste.
-
Serve with veggies and crackers or spread on toast.
Enjoy!
Store the pesto hummus in an airtight container in the fridge for about a week.
Leave a Reply