Basil pesto hummus is a fresh take on the classic chickpea dip, combining the creamy richness of traditional hummus with the bold, fragrant flavor of basil pesto. It’s smooth, nutty, and vibrant green—perfect as a spread, dip, or sandwich layer. This recipe makes about 2 cups and serves 4–6 as a snack or appetizer.
Ingredients
For the Hummus Base
1½ cups cooked chickpeas (or 1 can, drained and rinsed)
¼ cup tahini
2 tablespoons lemon juice
1 garlic clove, minced
3–4 tablespoons cold water
Salt to taste
For the Basil Pesto
1 cup fresh basil leaves, packed
2 tablespoons olive oil
2 tablespoons pine nuts or walnuts
2 tablespoons grated Parmesan (or nutritional yeast for vegan option)
1 small garlic clove
Salt and pepper to taste
Instructions
1. Make the Pesto
In a small blender or food processor, blend basil, nuts, Parmesan or nutritional yeast, garlic, and olive oil until smooth. Season with salt and pepper. Set aside.
2. Make the Hummus Base
In a food processor, blend chickpeas, tahini, lemon juice, garlic, and a pinch of salt.
Add water gradually and blend until smooth and creamy. Scrape down the sides if needed.
3. Combine and Blend
Add the basil pesto to the hummus and blend again until fully combined.
Taste and adjust salt or lemon juice if needed.
4. Serve
Spoon into a bowl, drizzle with a little olive oil, and top with chopped basil, extra nuts, or a swirl of pesto if you like.
Serve with pita, crackers, veggie sticks, or use as a sandwich spread.
Tips
Use cold water for an extra creamy texture
Toast the nuts lightly before blending for deeper flavor
Store in the fridge for up to 4 days
This basil pesto hummus is a fun, flavorful twist that adds a fresh herbal kick to your usual hummus routine.
