Make this quick and easy Pesto Hummus right in your food processor to serve with all of your favorite veggies or even pita chips. It’s also great on sandwiches!
It’s so easy to toss them together with your favorite seasonings and if you don’t like them sweet you can easily leave out the maple syrup and add in even more savory spices.
You can’t go wrong with our go-to mix of parsley, garlic, salt, and pepper. So good and so super simple.
Recipe ingredients and notes:
- Basil: fresh is a must for a good pesto. Make sure to pack it tightly when measuring.
- Pine Nuts: Toasted pine nuts can also be swapped for walnuts, sesame seeds, or your safe nut alerntative.
- Lemon: Fresh lemon juice adds brightness, acidity, and freshness.
- Garlic: Always measure with your heart. I say 1 clove, but most of the time I’ll use 5-10 in recipes.
- Olive oil: Make sure you’re using high quality olive oil.
- Parmesan Cheese: We’re dairy free and to make this a vegan hummus and vegan pesto we use violife parmesan cheese or follow your heart parmesan cheese. This adds nutiness and saltiness.
- Chickpeas: We use canned, but if you are cooking chickpeas (see how to cook chickpeas the best way with our instant pot chickpeas) you can use some of those instead. Make sure to rinse and drain your chickpeas well.
- Tahini: Don’t have tahini? Grind up some sesame seeds for a homemade tahini in a flash. This also adds more nuttiness and creaminess.
- Salt and pepper: to balance the flavors and bring it all together.
For the full ingredient amount and full instructions on how to make pesto hummus see the recipe card below.
In a food processor combine the basil, pine nuts, and lemon juice for about 10 pulses.
With the food processor running, slowly add the olive oil and pulse until all of the olive oil has been incorporated.
Next, add the parmesan cheese and mix to combine. Season with salt and pepper to taste. Scoop the pesto out of the bowl and transfer it to another bowl so you can mix up the hummus.
Add the chickpeas and tahini to the food processor and pulse to combine– about 15 pulses. Then add in the olive oil slowly and pulse for about 30 seconds or until your desired texture of hummus is achieved.
Add ¾ of the pesto to the food processor and pulse to combine. If the hummus is too thick for your desired consistency, add about 1-2 tablespoons of water and pulse again until smooth.
Scoop out the pesto hummus into your desired serving bowl and garnish with some reserved pesto, a drizzle of olive oil, and toasted pinenuts.
Recipe Tips and Alterations:
- We like to top with some reserved pesto, olive oil, and toasted pinenuts. You could also top with fresh lemon zest, crispy chickpeas, or flakey sea salt if you prefer.
- Short on time? Use your favorite store-bought hummus and make your homemade pesto and mix it together!
Storage and reheating tips:
- Refrigerate: Store any leftover pesto hummus in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze any leftover pesto hummus in an air-tight container and enjoy within 4 months.
How to serve:
We love serving with fresh veggies and pita chips or even fresh pita. You could also serve with some beef kofta, Mediterranean Rice, Chickpea Salad Recipe, and Israeli salad.
Frequently asked questions
Yes, you can freeze leftover hummus, the texture may change a bit though.
Absolutely! I sometimes add in some jalapeno slices or crushed red pepper flakes if I don’t have jalapeno.
Yes, we actually use dairy free and vegan parmesan cheese.
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- 3 cups fresh basil packed
- 2 tablespoons toasted pine nuts
- 1 lemon juiced
- 1 clove garlic minced
- ¼ cup olive oil
- ½ cup grated parmesan cheese we use follow your heart or violife
- 15 oz chickpeas drained and rinsed
- ¼ cup tahini
- ¼ cup olive oil
- salt and pepper to taste
- First start by making the pesto: Add the basil, pine nuts, lemon juice, and garlic to the bowl of a food processor and pulse until the basil is in small pieces– about 10 pulses.
- With the food processor running, slowly add the olive oil and pulse until all of the olive oil has been incorporated.
- Next, add the parmesan cheese and mix to combine. Season with salt and pepper to taste.
- Remove the pesto to a small bowl.
- Now onto the hummus, using the same food processor bowl (no need to wash) add the chickpeas and tahini to the food processor and pulse to combine– about 15 pulses.
- With the food processor on, slowly add the olive oil. Pulse until the hummus is your desired consistency, about 30 seconds for smooth.
- Add ¾ of the pesto to the food processor and pulse to combine. If the hummus is too thick for your desired consistency, add 1-2 tablespoons of water and pulse again until smooth.
- Transfer the hummus to a serving bowl and top with the reserved pesto and a drizzle of olive oil. You can also top with toasted pine nuts, fresh lemon zest, or flakey sea salt if you prefer.
- Store any leftover hummus in an airtight container in the fridge for up to 3 days.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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