Basil Pesto Hummus

LAST UPDATED: Oct 13, 2020 | PUBLISHED: Oct 06, 2020 | By: Julie Blanner

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.

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)

How to Make Basil Pesto Hummus

  1. 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.
  2. 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.
A platter full of pita triangles with a bowl full of basil pesto hummus.

How to Serve Hummus Dip

  • Pretzel Thins
  • Cucumber Slices
  • Carrot Sticks
  • Celery
  • Grape Tomatoes
  • Asparagus
  • Sliced Bell Peppers
  • Pita Chips
  • Crostini
  • Crackers
  • Pita
A platter full of pita triangles with a bowl full of basil pesto hummus.

Ways to Use Pesto Hummus

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

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.
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!

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

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

Dietary Considerations

  • Gluten Free
  • Dairy Free – eliminate parmesan
  • Nut Free
  • Low Carb
  • Vegan

Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!

More Easy Hummus Recipes

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

Pesto Hummus

Julie Blanner
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!
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine American
Servings 8
Calories 100 kcal

Ingredients
  

  • 2 14 ounce cans chickpeas drained and rinsed
  • ½ cup basil fresh
  • cup parmesan cheese grated
  • ½ teaspoon salt
  • 2 tablespoons minced garlic
  • cup olive oil up to 1/2
  • 2 tablespoons lemon juice fresh squeezed

Optional Garnish

  • 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.
  • 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.
  • Serve with flatbread, pita, pita chips, pretzel thins, crackers or veggies.

Notes

Substitutions 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. 

Tips

  • Make sure your chickpeas are fully blended before moving forward with the recipe. Keep the food processor going for a few minutes! 
  • Use ice cold water to add to your recipe as you blend to achieve the consistency you desire, one tablespoon at a time.

Nutrition

Calories:100kcalCarbohydrates:1gProtein:2gFat:10gSaturated Fat:2gCholesterol:3mgSodium:213mgPotassium:12mgFiber:1gSugar:1gVitamin A:112IUVitamin C:2mgCalcium:56mgIron:1mg
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped