Basil Pesto Hummus (15-Minutes)
Ready in 15-minutes, this pesto hummus is made with either store-bought or homemade basil pesto, canned chickpeas, tahini, and fresh lemon juice. Serve it as a dip, spread, pasta sauce, or add to grain bowls – there are so many ways you can enjoy this easy and nutritious recipe!
It’s no secret that I’m a huge fan of pesto recipes – that distinct flavour pairs SO well with just about everything! Combining pesto with hummus? A true win 🙂
This pesto hummus recipe was originally inspired by a dip that my husband picked up from our local grocery store the other day. I tried to replicate the flavours as best I could with just 7 simple, pantry-friendly ingredients.
What is pesto hummus made of?
You only need 7 ingredients to create this homemade hummus recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
- Canned chickpeas: The base of hummus is made from chickpeas, which are also known as garbanzo beans. This recipe calls for one standard sized can. Canned chickpeas are already cooked and ready to use – simply give them a rinse in a sieve before adding to your food processor!
- Pesto: You may use any store-bought basil pesto OR homemade pesto for this recipe. I used a store-bought one to make this come together super quick, but you are welcome to try using my go-to hemp seed pesto (it’s a vegan/dairy-free option).
- Tahini: A common ingredient in hummus, tahini is a paste made from ground sesame seeds. You’ll often find it in the grocery aisle near nut butters, like peanut or almond butter.
- Garlic: You’ll need just one large clove of garlic to add an extra punch of flavour.
- Lemon: Fresh lemon juice is added for a touch of acidity and brightness.
- White wine vinegar: Likewise, white wine vinegar is added for more acidity. If needed, you may use apple cider vinegar instead.
- Olive oil: Used for added flavour, healthy fats, and to help thin and smooth the hummus out!
Ways to serve
- As a dip. This is the obvious choice – serve this hummus in a bowl along with your favourite crackers, pita bread, toasted baguette slices, or raw veggies.
- As a spread. Spread this pesto hummus on your favourite sandwiches, open-faced toasts, or pita wraps!
- Add a scoop to grain bowls or salads. A dollop of these creamy hummus will add flavour, nutrition, and mouthfeel to any grain bowl or salad.
- Use it as a pasta sauce. Stir this pesto hummus into cooked pasta to make a warm, creamy, and nutritious sauce.
Visual guide: how to make pesto hummus
STEP 1: After rinsing your canned chickpeas, transfer all the ingredients to a large food processor.
STEP 2: Blend until a dip forms! Hummus is not meant to be perfectly smooth – you’ll still have a bit of texture. If you want the consistency to be a thinner, feel free to add extra olive oil or a splash of water.
Go-to food processor
This is my go-to large food processor from Cuisinart and the one I used for this recipe. It’s a super quick and powerful way to create things like dips, energy balls, sauces, shredded cheese, veggies, and more!
This dip is not only tasty, but its ingredients pack in a nutritious punch!
- Chickpeas are a nutrition powerhouse, rich in plant-based protein and dietary fiber. A 1-cup serving provides 14 grams and 12 grams, respectively. They’re also an incredible source of SO many micronutrients, like folate, copper, iron, zinc, magnesium, and vitamin B6.
- Pesto is filled with heart healthy fats (like olive oil and nuts) as well as antioxidant-rich basil.
- Tahini is also a source of heart-healthy fats, plant-based protein, dietary fiber, and minerals like calcium, iron, and magnesium.
- Lemon is a source of antioxidants and vitamin C.
More pesto recipes
- Pesto Vinaigrette Salad Dressing
- Baked Penne Pesto Pasta
- Creamy Ricotta Pesto Sauce
- Vegan Zucchini Pesto
- Baked Pesto Cod
Did you give this Pesto Hummus Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Pesto Hummus (15-Minutes!)
- Drain canned chickpeas into a sieve and give them a good rinse before using.
- Add all ingredients to a large food processor.
- Blend until a dip forms, adjusting seasonings to taste. Hummus is not meant to be perfectly smooth – you'll still have a bit of texture. If you want the consistency to be a thinner, feel free to add extra olive oil or a splash of water.
- Serve as a dip with crackers, pita bread, toasted baguette slices, or raw veggies
- Spread on your favourite sandwiches, open-faced toasts, or pita wraps
- Add a dollop to grain bowls or salads
- Stir into cooked pasta for a warm, creamy, and nutritious sauce
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.