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    You are here: Home / Recipes

    Pesto Hummus

    BY: Courtney PUBLISHED: Jun 28, 2022 Leave a Comment UPDATED ON: Jun 28, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    pesto hummus in a white bowl with text on image for pinterest saying pesto hummus
    pesto hummus in a white bowl with text on image for pinterest saying homemade pesto hummus.

    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!

    pesto hummus in a white low bowl with sliced cucumbers, celery, carrots, and pita chips around it.

    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.

    pesto hummus in a white low bowl with sliced cucumbers, celery, carrots, and pita chips around it and hand dipping in a piece of celery.

    Recipe ingredients and notes:

    ingredients to make pesto hummus in small bowls on a concrete board overhead photo.
    • 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.

    Step-by-step instructions

    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.

    process shot of making pesto hummus in a food processor.

    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.

    process shot of making pesto hummus in a food processor.

    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.

    process shot of making pesto hummus in a food processor.

    Scoop out the pesto hummus into your desired serving bowl and garnish with some reserved pesto, a drizzle of olive oil, and toasted pinenuts.

    overhead photo of pesto hummus in a white bowl garnished with basil, pine nuts, and olive oil

    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

    Can I freeze leftover hummus?

    Yes, you can freeze leftover hummus, the texture may change a bit though.

    Can I add spice to this?

    Absolutely! I sometimes add in some jalapeno slices or crushed red pepper flakes if I don’t have jalapeno.

    Can I make this pesto hummus vegan?

    Yes, we actually use dairy free and vegan parmesan cheese.

    pesto hummus in a white bowl with veggies and pita chips on a platter.

    more chickpea recipes

    cooked chickpeas instant pot

    Instant Pot Chickpeas (Soaked and No Soak)

    close up of vegan tuna salad on wheat bread with lettuce and tomatoes on a plate

    Vegan Tuna Salad – Chickpea Salad Sandwich

    vegan chickpea salad in a white bowl with fresh parsley scattered on table

    Chickpea Salad Recipe – Vegan and Oil Free

    pesto hummus in a white low bowl with sliced cucumbers, celery, carrots, and pita chips around it.
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    Pesto Hummus

    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!
    Prep Time: 10 mins
    Total Time: 10 mins
    Course: Appetizer
    Cuisine: Italian, Middle Eastern
    Keyword: flavored hummus, pesto hummus
    Servings: 2 cuos
    Calories: 1041kcal
    Author: Courtney

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.
    Nutrition
    Serving: 2cups | Calories: 1041kcal | Carbohydrates: 46g | Protein: 26g | Fat: 88g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 50g | Cholesterol: 22mg | Sodium: 1043mg | Potassium: 737mg | Fiber: 13g | Sugar: 2g | Vitamin A: 2182IU | Vitamin C: 37mg | Calcium: 420mg | Iron: 6mg

    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.

    nutrition disclaimer

    Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Don’t forget to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!

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    POSTED IN: Appetizers Recipes Sauces & Dips Vegan Recipes basil chickpeas garlic lemon lemon juice parmesan cheese pine nuts tahini vegan parmesan cheese

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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