This pesto hummus recipe is the best of both worlds! It’s everything we love about classic hummus with a delicious Italian twist. It’s an easy snack or appetizer, and it’s ready in just 15 minutes!
Here’s a flavorful recipe for pesto hummus that works as a dip, a spread, or a sauce. Call it what you like, it brings life to anything it touches. It’s a fresh herbal spin on classic hummus, and it takes just minutes to make!
Ingredients needed
Pesto and hummus might sound like a strange combination, but we promise you that it totally works! With just a few fresh ingredients, you can turn classic hummus into this delicious pesto hummus.
Here are some notes on the ingredients:
- Parmesan cheese : this Italian cheese adds its signature saltiness and bold cheesy flavor. You won’t get the same taste by substituting this one!
- Olive oil : extra-virgin olive oil helps emulsify the hummus to make it smooth and creamy. Like wine, olive oil has a variety of flavors so the one you choose will add its own unique taste.
- Lemon juice and basil : only FRESH lemon juice or basil will do here!
Substitutions
If you’re using store-bought pesto, omit the parmesan cheese and basil leaves and use two tablespoons of pesto instead. If you can’t find fresh basil, you can use two tablespoons of basil paste in place of the fresh basil.
How to make pesto hummus
Grab your food processor and let’s go! With almost zero prep time, this homemade pesto hummus couldn’t be easier to make in just two simple steps:
- Add all ingredients to a food processor and blend until smooth.
- Taste and add more salt if desired. Garnish and enjoy right away or store it in the fridge until ready to serve!
Quick tip
For extra creamy hummus, try warming up your chickpeas. The heat helps them blend more smoothly, resulting in a light and fluffy texture. Warm them in a bit of water on the stovetop, or in a bowl in the microwave for 30 seconds before adding them to the food processor.
A food processor is ideal for making hummus, but you can also use a high-speed blender like a Vitamix. Use the tamper to bring the ingredients closer to the blade, and add a small amount of warm water if needed to reach your desired consistency.
Variations to try
This basil pesto hummus is delicious as-is but there are so many ways you can mix up the flavors. Try one of these tasty ideas:
- Add in other fresh herbs like cilantro, mint, parsley, chives, or even dill.
- If you love a bit of heat, make it spicy by adding dried chili flakes to taste.
- Swap the fresh basil leaves for a dollop of your favorite store-bought pesto like sun-dried tomato pesto .
Storage
Storage: Store pesto hummus in an airtight container in the fridge for up to 5 days. Freezing: This hummus freezes well. It can be stored in an airtight container in the freezer for up to 3 months.
Pesto Hummus Recipe
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Ingredients
The Pesto Hummus
- ▢ 2 14-ounce cans of chickpeas (drained and rinsed)
- ▢ ½ cup fresh basil leaves
- ▢ ⅓ cup grated parmesan cheese
- ▢ ¼- ½ cup olive oil (depending on how creamy you want it to be)
- ▢ ½ teaspoon sea salt
- ▢ 3 cloves garlic (finely minced)
- ▢ Juice from 1 lemon
- ▢ Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan ( )
The Pita Chips
- ▢ 6 pieces pita bread
- ▢ 1 tablespoon olive oil
- ▢ ⅛ teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes
Instructions
Pesto Hummus
- Add the pesto hummus ingredients to a food processor and blend on high until smooth. 2 14-ounce cans of chickpeas, ½ cup fresh basil leaves, ⅓ cup grated parmesan cheese, ¼- ½ cup olive oil, ½ teaspoon sea salt, 3 cloves garlic, Juice from 1 lemon
- Taste and season with extra sea salt, if needed. Top with any or all of the garnishes. Serve immediately or keep it covered in your fridge for up to 5 days. Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
Homemade Pita Chips
- Preheat your oven to 350 degrees Fahrenheit. Cut the pita bread into triangles and tear them apart so that they are a single layer, instead of two triangles held together by the top seam. 6 pieces pita bread
- Put the pita triangles on a baking sheet and toss them with the olive oil and spices. Spread them out in a single layer and bake them for 8-12 minutes, turning halfway through. If any are crispy when you turn them, remove the crispy ones from the oven. 1 tablespoon olive oil, ⅛ teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Pesto Hummus Recipe
Ingredients
The Pesto Hummus
- 2 14-ounce cans of chickpeas , drained and rinsed
- ½ cup fresh basil leaves
- ⅓ cup grated parmesan cheese
- ¼- ½ cup olive oil , depending on how creamy you want it to be
- ½ teaspoon sea salt
- 3 cloves garlic , finely minced
- Juice from 1 lemon
- Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan ,
The Pita Chips
- 6 pieces pita bread
- 1 tablespoon olive oil
- ⅛ teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes
Instructions
Pesto Hummus
- Add the pesto hummus ingredients to a food processor and blend on high until smooth. 2 14-ounce cans of chickpeas, ½ cup fresh basil leaves, ⅓ cup grated parmesan cheese, ¼- ½ cup olive oil, ½ teaspoon sea salt, 3 cloves garlic, Juice from 1 lemon
- Taste and season with extra sea salt, if needed. Top with any or all of the garnishes. Serve immediately or keep it covered in your fridge for up to 5 days. Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
Homemade Pita Chips
- Preheat your oven to 350 degrees Fahrenheit. Cut the pita bread into triangles and tear them apart so that they are a single layer, instead of two triangles held together by the top seam. 6 pieces pita bread
- Put the pita triangles on a baking sheet and toss them with the olive oil and spices. Spread them out in a single layer and bake them for 8-12 minutes, turning halfway through. If any are crispy when you turn them, remove the crispy ones from the oven. 1 tablespoon olive oil, ⅛ teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes
https://www.theendlessmeal.com/pesto-hummus-with-homemade-pita-chips/
