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!
Servings: 8
Equipment
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.
Notes
- 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.
Nutrition
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