Pesto Hummus is a creamy, flavorful dip that combines the rich nuttiness of chickpeas and tahini with the fresh, herbaceous taste of basil pesto. The result is a vibrant, green hummus that’s packed with garlic, lemon, and herb flavor.
Inspired by classic Mediterranean favorites like Hummus and Pesto alla Genovese, this easy recipe blends the best of both worlds into one delicious appetizer. Serve it with warm pita, crackers, or fresh vegetables for a simple dip that’s perfect for entertaining.
Table of Contents
When pesto meets hummus — ✨magic✨ happens!
The secret to this recipe’s irresistibly creamy texture is the aquafaba – the liquid from the can of chickpeas. While the hummus base stays true to tradition with tahini, lemon juice, and garlic, it’s the aquafaba that blends everything into velvety perfection.
Fresh basil gets incorporated directly into the base for an extra layer of herbaceous flavor, while the vibrant pesto is left mostly intact, gently swirled on top to create beautiful ribbons throughout. A final garnish of toasted pine nuts, a generous drizzle of olive oil, and a sprinkle of fresh basil transforms this simple dip into something truly special!
Ingredient notes
- Garlic – Fresh clove for punchy flavor.
- Fresh basil -For a vibrant, herbaceous infusion.
- Canned chickpeas – You’ll need one can, drained with some of the liquid reserved. Or, you can swap in these instant pot chickpeas (they’re so easy to make with no soaking!). You’ll also need some of the liquid from the chickpeas.
- Chickpea liquid – Also known as aquafaba, this liquid makes the creamiest hummus and can be used to adjust the consistency of the hummus without diluting flavor. You could use cold water instead.
- Olive oil – Use high-quality extra virgin olive oil. The oil creates a silky and cohesive consistency. Plus more for drizzling.
- Salt – Enhances the flavors in this hummus.
- Tahini – Tahini is a sesame seed paste that’s nutty and delicious! Look for it near the peanut butter in your grocery store, or order it online. I don’t recommend leaving tahini out of homemade hummus because it’s a necessary ingredient in authentic hummus. You can leave the tahini out if you can’t find any or replace it with Greek yogurt, but this would be more of a “chickpea puree” than hummus.
- Lemon juice – This will brighten the hummus. Lime juice can also be used.
- Pesto -Homemade or a quality store-bought version. (For inspiration, see my recipes for Pesto Genovese, Pesto Mayo, Kale Pesto, Carrot Top Pesto, and Arugula Pesto)!
- Garnish – Top this pesto hummus with toasted pine nuts and fresh basil.
How to make it
Step 1
Blend until smooth
- Turn on your food processor or blender and toss in the garlic through the lid. Process until minced.
- Add the rest of the ingredients (except pesto) and process until smooth, adding additional chickpea liquid if needed to create a smooth hummus.
Step 2
Assemble, garnish, and serve
- Place the hummus in a bowl and top with the pesto.
- Swirl to combine.
- Top the assembled pesto hummus with pine nuts and basil, if desired.
- Drizzle with olive oil.
More ways to use pesto
Pesto, whether homemade or store-bought, is a great way to boost flavor in a variety of other condiments and dishes. Here are a few ways you can instantly change-up and elevate recipes with the simple addition of vibrant pesto:
- Creamy pesto condiments: Whip up thiscreamy Pesto Mayo Sauce that combines mayo, pesto, and lemon juice for an addictively delicious condiment to spread on a sandwich, drizzle on a salad, and more!
- Salad dressings: Step up your salad game with this Lemon Pesto Dressing! It’s a fragrant and vibrant dressing that elevates your salads or other dishes with tangy, fresh flavors.
- Flavor-layering: A crispy pesto-infused panko crust is the perfect way to turn salmon fillets into a gourmet meal in this Pesto Panko Crusted Salmon recipe. Likewise, give your pasta, couscous, or risotto a herbaceous twist by a simple mixing of your favorite pesto.
Tips and tricks
- Make the pesto and hummus base 2-3 days in advance by keeping them in separate containers in the fridge. Assemble the hummus dip when it’s party time!
- Double the recipe and refrigerate for easy use later on.
- Stir in your choice of liquid when serving stored pesto hummus as the hummus will naturally thicken when chilled.
- Add a boost of flavor by using roasted garlic. Bake (425°F for 40 mins) or air fry a whole bulb of garlic. Learn how to roast garlic here.
- Don’t skip the aquafaba! The recipe calls for chickpea liquid (aquafaba), and it’s the secret to the creamiest hummus. Start with the 2 Tablespoons as directed and add more slowly until you reach your desired consistency. It acts as a fantastic emulsifier.
- For an ultra-smooth and creamy texture, you can warm your canned chickpeas (with their liquid) in a microwave-safe bowl or on the stovetop for a minute or two before draining. Warm chickpeas blend more easily than cold ones.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while the food processor is already out.
Variations
Just when you thought this pesto hummus couldn’t get any better, here are some creative ways to adapt this recipe to your taste preferences and kitchen setup:
- Zing – While I love the freshness that lemon or lime juice can bring to this homemade pesto hummus, feel free to use vinegar (rice, apple cider, or white wine) instead. You could also mix in some citrus zest (yuzu, lemon, or lime) for extra brightness.
- Alternative prep and cooking – No food processor or blender? Finely grate the garlic, then whisk vigorously by hand until smooth.
- Sweetener – If the tahini is a little too bitter for you, mix in some honey or maple syrup and adjust the thickness with chickpea water.
- Flavorful liquid – Use broth instead of chickpea water to thin the hummus into a dressing-like consistency while preserving flavor. It will add a savory, umami depth that makes this condiment even more versatile, especially for drizzling over grain bowls, roasted vegetables, and meat dishes.
- Thinner pesto hummus – Make a thinner hummusby stirring in a dash of chickpea water at a time until you reach your desired consistency.
- Thicker pesto hummus – Thicken your sauceby mixing in another tablespoon or two of tahini to the blender. Blend until completely smooth and incorporated. Taste and adjust the other seasonings (like lemon juice, salt, and maple syrup or honey) if needed, as the extra tahini will make it more robust and slightly bitter.
Serving suggestions
The versatility of this pesto hummus makes it the perfect finish for countless dishes as well as a no-brainer dipper! Thin it out to drizzle over a fresh salad, pasta, and grain bowls. Here are some more of my favorite serving suggestions:
- Veggie Sticks – Radishes, cucumber, celery, carrots
- Air Fryer Pita Chips or Pita Bread
Storing
- Store your pesto hummus in an airtight container in the refrigerator for up to a week, and simply whisk in a little water or lemon juice to thin it if it thickens.
- I don’t recommend freezing hummus as it alters the creamy texture significantly. The pesto may also become watery.
Erin’s wine pairings
This creamy, herbaceous hummus pairs beautifully with a variety of wines that complement its rich, nutty, and earthy flavors:
- Pinot Noir is always a great choice to pair with classic hummus because of its smooth finish and earthy notes. It’ll also pair well with the herbaceous pesto.
- A Dry Riesling has a bright acidity and sweetness that can help balance the rich flavors in this pesto hummus.
- Try a Sauvignon Blanc or Rosé with this creamy hummus. Both wines have a bright acidity that will play nicely with the nutty notes.
- A ripe, full-bodied Chardonnay also works wonderfully, matching the richness while complementing the pesto’s herbal notes in this hummus recipe.
- More → wine pairings for pesto!
More creamy hummus recipes
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new!
Buffalo Hummus
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new!
Easy Harissa Hummus
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new!
Macadamia Nut Hummus
Did you make this pesto hummus recipe?
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Full Recipe
Pesto Hummus
Pesto Hummus is a creamy, flavorful dip that combines the rich nuttiness of chickpeas and tahini with the fresh, herbaceous taste of basil pesto. The result is a vibrant, green hummus that’s packed with garlic, lemon, and herb flavor.
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Serves 6 people
Equipment
Ingredients
- 1 clove garlic
- ⅓ cup fresh basil (plus more to garnish)
- 1 15.5-ounce can chickpeas (drained (reserve the liquid))
- 1 Tablespoon olive oil (plus more for drizzling)
- ½ teaspoon salt
- ¼ cup tahini
- ¼ cup lemon juice
- 2 Tablespoons chickpea liquid (or water, plus more as needed)
- ⅓ cup pesto
To garnish:
Instructions
- Turn on your food processor or blender and toss in the 1 clove garlic through the lid. Process until minced.
- Add the ⅓ cup fresh basil, 1 15.5-ounce can chickpeas, 1 Tablespoon olive oil, ½ teaspoon salt, ¼ cup tahini, ¼ cup lemon juice, and 2 Tablespoons chickpea liquid, and process until smooth, adding additional chickpea liquid if needed to create a smooth hummus.
- Place the hummus in a bowl and top with the ⅓ cup pesto. Swirl to combine. Top with toasted pine nuts and fresh basil, if desired. Drizzle with olive oil.
- Enjoy!
Notes
Storing
- Store your pesto hummus in an airtight container in the refrigerator for up to a week, and simply whisk in a little water or lemon juice to thin it if it thickens.
- I don’t recommend freezing hummus as it alters the creamy texture significantly. The pesto may also become watery.
- Make the pesto and hummus base 2-3 days in advance by keeping them in separate containers in the fridge. Assemble the hummus dip when it’s party time!
- Double the recipe and refrigerate for easy use later on.
- Stir in your choice of liquid when serving stored pesto hummus as the hummus will naturally thicken when chilled.
- Add a boost of flavor by using roasted garlic. Bake (425°F for 40 mins) or air fry a whole bulb of garlic. Learn how to roast garlic here.
- Don’t skip the aquafaba! The recipe calls for chickpea liquid (aquafaba), and it’s the secret to the creamiest hummus. Start with the 2 Tablespoons as directed and add more slowly until you reach your desired consistency. It acts as a fantastic emulsifier.
- For an ultra-smooth and creamy texture, you can warm your canned chickpeas (with their liquid) in a microwave-safe bowl or on the stovetop for a minute or two before draining. Warm chickpeas blend more easily than cold ones.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while the food processor is already out.
- Zing – While I love the freshness that lemon or lime juice can bring to this homemade pesto hummus, feel free to use vinegar (rice, apple cider, or white wine) instead. You could also mix in some citrus zest (yuzu, lemon, or lime) for extra brightness.
- Alternative prep and cooking – No food processor or blender? Finely grate the garlic, then whisk vigorously by hand until smooth.
- Sweetener – If the tahini is a little too bitter for you, mix in some honey or maple syrup and adjust the thickness with chickpea water.
- Flavorful liquid – Use broth instead of chickpea water to thin the hummus into a dressing-like consistency while preserving flavor. It will add a savory, umami depth that makes this condiment even more versatile, especially for drizzling over grain bowls, roasted vegetables, and meat dishes.
- Thinner pesto hummus – Make a thinner hummus by stirring in a dash of chickpea water at a time until you reach your desired consistency.
- Thicker pesto hummus – Thicken your sauce by mixing in another tablespoon or two of tahini to the blender. Blend until completely smooth and incorporated. Taste and adjust the other seasonings (like lemon juice, salt, and maple syrup or honey) if needed, as the extra tahini will make it more robust and slightly bitter.
Nutrition
Calories: 137kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 326mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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