Basil Pesto Hummus

Name: Pesto Hummus
Prep time: 10 min
Total time: 10 min
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 olive oil (up to 1/2); 2 tablespoons lemon juice (fresh squeezed); olive oil; red pepper (or black pepper); pine nuts; parmesan (grated)

10 minutes

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By: Julie Blanner2 Comments
Updated: 11/11/22

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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!

The best bonus? It’s low carb, too! Hummus is the best way to add a creamy, craveable dip into your diet, bursting with clean healthy flavor.

A white bowl full of basil pesto hummus, topped with pine nuts and parmesan.

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 The Easiest 3 Ingredient Pesto Chicken Recipe.

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!

A bowl full of basil hummus on a marble surface, hand reaching in with a pita triangle.

Luckily, everything wonderful about pesto combines beautifully with everything fabulous about hummus. Hummus is the creamiest, most flavorful way to get your healthy and low carb snack on!

Even better than hummus you can grab at the store… Homemade Hummus! It’s true. Once you learn how easy it is to make your own hummus, it’s hard to go back!

A platter full of pita triangles with a bowl full of basil pesto hummus.

Table of Contents

Why You’ll Love this Pesto Hummus

So fast and easy to throw together
It’s fresh and bursting with flavor
It’s healthy! Low carb, Keto and Whole 30 friendly.
It’s 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!

A platter full of pita triangles with a bowl full of basil hummus.

A marble surface with all the ingredients for basil hummus laid out.

Basil Pesto 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.

A platter full of pita triangles with a bowl full of pesto hummus.

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!

How to Make Basil Pesto Hummus

Combine – In a food processor combine ingredients and pulse until it reaches desired consistency. *You can also use a blender, or a simple mortar and pestle to smash into the correct consistency.
Garnish – Transfer to a serving bowl and swirl the top with the back of a spoon to create a circular well. Drizzle olive oil over well and garnish with red or black pepper, pine nuts, walnuts, parmesan or chickpeas.

How to Serve Hummus Dip

Pretzel Thins
Cucumber Slices
Carrot Sticks
Celery
Grape Tomatoes
Asparagus
Sliced Bell Peppers
Pita Chips
Crostini
Crackers
Pita

Ways to Use Pesto Hummus

As a dip (see above)
On a sandwich or wrap
Tossed with pasta
On grilled pizza (as sauce)
On baked chicken
On grilled salmon
Add to a build your own burger bar
Folded into scrambled eggs
Mix into deviled eggs
In a quesadilla
In chicken salad (substitute mayo and mustard)
Salad dressing (just add oil and lemon juice to thin)
Swirl into cauliflower mashed potatoes

Basil Pesto Hummus Recipe 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.

Recipe Shortcuts

Stir in store-bought ½ cup store-bought pesto (you won’t notice a difference other than in color).
Canned chickpeas eliminate the step of cooking your chickpeas.

Frequently Asked Questions

Do you need a food processor to make hummus?

No! You can make hummus the old-fashioned way with a mortar and pestle, or even smash it with a fork. You can also use a blender to get the hummus to a smooth consistency!

Is hummus healthy?

Yes! It’s an excellent source of plant-based protein, and packed with nutrients like iron, phosphorus and B vitamins. It fits in beautiful to many lifestyle plans, such as Keto, low carb, and Whole 30!

How to Store

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.