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–+ servings
5 from 2 votes

Basil Pesto Hummus

by: claire cary

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.
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Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
6

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

To make this nut free, you can simply omit the pine nuts. 
You can use my cashew parmesan for a dairy free version.
Serving: 14cup / Calories: 147kcal / Carbohydrates: 3g / Protein: 2g / Fat: 13g / Saturated Fat: 2g / Fiber: 2g / Sugar: 1g

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