This creamy basil pesto hummus is full of flavor and perfect as a dip for your favorite veggies or a spread on sandwiches! It’s gluten free, vegan friendly and made with simple, good for you ingredients.
I’m a bit hummus obsessed. I go through a container every few days and use it on pretty everything. From veggies, salads, pasta, sandwiches and more.
Pesto is also one of my favorite sauces, so I combined the best of both worlds with this pesto hummus!
It’s incredibly creamy, easy to make, high in protein and both gluten free and vegan.
It’s made of a base of chickpeas, tahini, olive oil, fresh basil, pine nuts, a bit of cashew parmesan and lemon juice. You can add in additional herbs and spices of your choice like cayenne, red pepper flakes, or parsley.
It taste like a combination of garlic, basil and lemon and is perfectly salty and savory.
How to make basil pesto hummus
Step 1: Drain and rinse the chickpeas until no bubbles/foam remain. This next step is optional, but if you have the time and want extra creamy hummus, peel the skins off the chickpeas and discard. I usually don’t do this, but it does help with the overall texture!
Step 2: Add to a food processor with all remaining ingredients.
Step 3: Blend until completely smooth. I like to let the machine run for a few minutes to really ensure it’s super creamy.
Step 4: Transfer to a container and let chill in the fridge. The food processor can get quite hot, but this pesto hummus is best cold, so let sit in the fridge for about an hour before serving.
What to eat with hummus
I love serving this pesto hummus with crackers, veggies like cucumber, carrots or bell peppers or as a spread for sandwiches.
You can thin it out with some extra lemon juice or water and use it as a simple salad dressing.
I’ve also used it as a simple pasta sauce with brown rice pasta, peas, and chicken or salmon. It’s super versatile and can be used in a whole variety of ways.
Frequently asked questions
How should you store hummus?
This pesto hummus will keep in the fridge for 5-7 days. I suggest giving it a quite stir before serving so it gets really creamy again.
You’ll know it’s gone bad when it starts to smell, beans will stink up the whole fridge! I don’t recommend freezing hummus since the texture won’t be great when it defrosts.
Is hummus eaten hot or cold?
Generally cold! However, I will sometimes use this particular recipe as a pasta sauce and therefore serve it warm. Though you could definitely use it in a cold pasta salad.
Is it vegan?
Yes! Just use my homemade cashew parmesan or a store bought vegan parm instead of regular parmesan to make it dairy free and vegan.
Try these dips and sauces next!
Basil Pesto Hummus
by: claire cary
- 1 15 ounce can chickpeas
- ¼ cup tahini
- ⅔ cup fresh basil
- 2 tablespoons pine nuts
- 2 tablespoons parmesan or vegan parmesan
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- ½ teaspoon salt
- 2-4 tablespoons water
- Drain and rinse the chickpeas and add to a food processor.
- Add in all remaining ingredients, starting with just 2 tablespoons of water.
- Process until smooth, I like to let it run for a few minutes to get really creamy. Add in an extra 1-2 tablespoons of water to thin slightly if needed.
- Transfer to a container and let sit in the fridge to cool for about an hour.
- Serve with your favorite crackers and veggies or use as a spread on a sandwich.