Pesto Hummus

Course: Appetizer

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 137kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

Blender or Food Processor

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.

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

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