Pesto hummus is the best combination of all the wonderful flavors of fresh basil pesto and the creamy texture of hummus. I love this fresh and flavorful recipe! It’s just a bonus that it’s low carb, too! Hummus is a creamy, craveable dip in any format, but this version is just bursting with clean healthy flavor.
I’m always a fan of everything pesto. In fact, I’ve brought you quite a few basil recipes to add to your rotation, including my Fresh Basil Pesto, Pesto Pasta, and easy pesto chicken. While I often think of basil as one of the joys of summertime, I use it in cooking throughout the year. It’s an incredible herb with so much versatility, and works beautifully when blended into a variety of our favorite entrees and snacks!
When I realized I could use pesto to amplify everything, I knew it would make one of our favorite snacks even better. Homemade hummus makes it easy to see how much better it is than a store bought version! Once I learned how easy it is to make my own, it was hard to go back!
Luckily, everything wonderful about pesto combines beautifully with everything fabulous about hummus.
Why You’ll Love this Pesto Hummus
- Quick and Easy – But still fresh and oh-so-flavorful.
- Healthy – Low carb, Keto and Whole 30 friendly.
- Great for Parties – It’s vegetarian, and so many people can enjoy it even if the adhere to a variety of lifestyles or dietary constrictions!
Ingredients
- Chickpeas – Chickpeas (also known as garbanzo beans) are the classic base for hummus (you’ll see this substituted with a lot of my variations). You can use cooked chick peas or canned interchangeably, there is a very nominal difference.
- Basil – Fresh basil makes all the difference in this recipe. You can also use the refrigerated basil paste that you can find in the produce section, but I don’t recommend dried basil here.
- Parmesan – Fresh grated offers the best flavor over store-bought grated. Should you choose to purchase grated, select from the cheese counter.
- Salt – Thick flakes of sea salt bring out all the flavors.
- Garlic – Minced or cloves, your preference.
- Olive Oil – Adds flavor and creates a creamy consistency. It also makes a beautiful garnish when swirled on top.
- Lemon Juice – Fresh squeezed lemon juice adds bright flavor. In a pinch you can substitute 100% real lemon juice.
Variations
- Add Nuts – Pine nuts or walnuts
- Kale – a healthy addition to this hummus, throw a handful of kale in as you whip it together (no more than half a cup so as not to alter consistency)
- Pesto Rosso – Make this pesto hummus with sun dried tomato pesto instead!
Tips
- Make it Smooth – Simply warm the chickpeas before blending for the smoothest, creamiest consistency. Warm uncovered in a microwave safe bowl for 30 seconds in the microwave. Add water or olive oil a tablespoon at a time to achieve desired consistency.
- Use Fresh Basil – Dried basil is not suitable to make pesto. It lacks the flavor and texture.
Serving Suggestions
- Pretzel Thins
- Cucumber Slices
- Carrot Sticks
- Celery
- Grape Tomatoes
- Asparagus
- Sliced Bell Peppers
- Pita Chips
- Crostini
- Crackers
- Pita
More Ways to Use Pesto Hummus
Pesto Hummus
Basil pesto hummus is the best combination of all the flavors you love in pesto and the creamy texture of hummus. You'll love this fresh and flavorful basil hummus recipe!
Ingredients
- 2 14 ounce cans chickpeas drained and rinsed
- ½ cup basil fresh
- ⅓ cup parmesan cheese grated
- ½ teaspoon salt
- 2 tablespoons minced garlic
- ⅓ cup extra virgin olive oil up to 1/2
- 2 tablespoons lemon juice fresh squeezed
Optional Garnish
- extra virgin olive oil
- red pepper or black pepper
- pine nuts
- parmesan grated
Instructions
- In a food processor, combine chickpeas, basil, parmesan, salt, garlic, olive oil and lemon juice. Pulse until it reaches the desired consistency.2 14 ounce cans chickpeas, ½ cup basil, ⅓ cup parmesan cheese, ½ teaspoon salt, 2 tablespoons minced garlic, ⅓ cup extra virgin olive oil, 2 tablespoons lemon juice
- Transfer to a bowl and swirl the top with a spatula or the back of a spoon. Drizzle olive oil in that pattern. Garnish with red or black pepper, pine nuts and parmesan.extra virgin olive oil, red pepper, pine nuts, parmesan
- Serve with flatbread, pita, pita chips, pretzel thins, crackers or veggies.
Julie’s Tips
- Make sure your chickpeas are fully blended before moving forward with the recipe. Keep the food processor going for a few minutes!
- No food processor, no problem You can also use a blender, or a simple mortar and pestle to smash into the correct consistency.
- Use ice cold water to add to your recipe as you blend to achieve the consistency you desire, one tablespoon at a time.
Substitutions, Variations and Ingredient Notes
- Minced Garlic – Simply substitute two cloves of fresh garlic for 3/4 teaspoons garlic powder.
- If fresh basil is not available, substitute with basil paste from the produce section of your grocery store. Dried basil is not recommended here.
- Add Nuts – Pine nuts or walnuts
- Kale – a healthy addition to this hummus, throw a handful of kale in as you whip it together (no more than half a cup so as not to alter consistency)
- Pesto Rosso – Make this pesto hummus with sun dried tomato pesto instead!
Storage Notes
-
- At Room Temperature – No more than four hours.
- Refrigerate – Basil pesto hummus can be kept in the refrigerator in an airtight container for up to seven days but is always best when consumed fresh.
- Freeze – Freeze pesto hummus in small batches in an airtight container with a layer of olive oil at the top for up to four months. It’s safe beyond that time frame for a bit longer, but will start to lose flavor and freshness. To thaw, transfer to refrigerator for 24 hours and remove 30 minutes before serving.
Calories: 100kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How much does this make? Can u cut recipe in half? If so what would be the measurements?
Hi Kim,
The recipe makes 8 servings of hummus. You can use the “yield” tab in the printable recipe card to do all the calculations for you if you want to cut it in half.
I hope that helps – enjoy!
Julie
Great! Thank you
This is a delicious recipe! Thank you for sharing.
Hi Carol,
So glad you enjoyed this and thanks for your comment!
Have a wonderful day,
Julie
So delicious!!
Best hummus I have ever made.
I have a silly question, how do you measure 1/2 cup basil leaves? Wholes leaves, chopped?
Hi Michelle,
Not silly at all! I generally just loosely gauge basil when I’m using it in a recipe. If a recipe calls for a measurement of chopped basil, that definitely amounts to more. In this case, we are referencing whole leaves, so I’d just fill up your measuring cup loosely and that will work great.
I hope you enjoy,
Julie
Would like to make this Pesto Hummus. Looks delicious.
I notice there’s no tahini.
Was that an error?
No…I do have recipes with it though if you prefer. Hummus, Black Bean Hummus