This Basil Pesto Hummus is ultra creamy, made with a handful of flavorful pantry staples, and comes together within 10 minutes. Serve this healthy gluten-free, low-carb, keto and Whole30 friendly dip with your favorite crisp vegetables, or spread it on a sandwich or pita!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Basil pesto hummus combines two incredible flavor combinations: Middle Eastern and Italian.
This homemade recipe takes all the robust flavors of pesto and combines it with the creamy silky texture of hummus.
The best part is this hummus is gluten-free, low-carb, and can adhere to a variety of lifestyle or dietary restrictions. Which makes this the perfect party appetizer since so many can enjoy.
Serve on a hummus platter with pita chips, crisp veggies, and dried fruit for a delicious party display that is sure to be a crowd pleaser!
And trust me, this dish is tantalizingly addictive, that it won’t last long!
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BASIL PESTO HUMMUS INGREDIENTS
- olive oil
- nutritional yeast
- pine nuts
Chickpeas – I use canned chickpeas but feel free to use dried chickpeas; making sure to cook them until they are soft.
Olive Oil – Extra virgin olive oil is traditionally used in making hummus for it’s light and full of delicate flavor. This type of olive oil also mixes well with the spices, creating a smooth and well-balanced flavor.
Garlic – Fresh garlic is used in this recipe, however; if you are in a bind and do not have fresh on hand feel free to substitute 1/4 teaspoon of garlic powder.
Lemon – Fresh squeezed lemon juice is best but you can substitute bottled 100% real lemon juice in a pinch.
Basil – Fresh basil leaves are what gives this hummus it’s beautiful color; dry basil will not work for this recipe. You can also use parsley if you don’t like basil.
Nutritional Yeast – Provides nutrients and a cheesy flavor and is used in a lot of vegan recipes, but you can easily replace it with parmesan cheese.
Pine Nuts – Provide a rich buttery flavor and a subtle nutty sweetness to the hummus. If you can’t or don’t have pine nuts, feel free to substitute in walnuts. Toasting them beforehand makes them even tastier!
Tahini – This is just a spread made from sesame seeds. It helps create a smooth and creamy texture along with adding a ton of flavor. Feel free to add in any nut butter if you are unable to locate tahini at your local grocer.
HOW TO MAKE BASIL PESTO HUMMUS
ONE: Place all ingredients in a food processor.
TWO: Pulse until smooth. Scrape down the sides and pulse a few more times to make it even smoother.
THREE: If the hummus is too thick, you can slowly add one more tablespoon of olive oil or filtered water until the desired consistency.
FOUR: Add more salt to taste if desired. Store it in an airtight container in the fridge for up to 5 days.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW CAN I SERVE BASIL PESTO HUMMUS?
- Use as a dip with crisp cucumber, carrot, or red bell pepper sticks.
- Enjoy as a dip with your favorite crackers, pita chips, or toasted slices of garlic bread.
- Spread on a piece of pita or slice of bread and then pile with fresh vegetables for a delicious veggie sandwich.
- Add a dollop to your favorite Mediterranean style salad as a tasty topping.
DO YOU NEED A FOOD PROCESSOR TO MAKE HUMMUS?
While a food processor is the easiest way to make hummus at home, it’s not the only way! Hummus can be made the old-fashioned way by using a mortar and pestle.
A blender also works extremely well, however; if using a blender, I suggest boiling the chickpeas for 15 minutes prior to blending to ensure they are extremely soft to give that creamy consistency.
IS BASIL PESTO HUMMUS HEALTHY?
If your body can handle legumes then yes, this hummus is healthy delicious snack. Basil pesto hummus is an excellent source of plant-based protein, packed with nutrients, and fits into my lifestyle plans.
However; if your body cannot tolerate legumes, this dip may be one you want to skip, as it is made up largely from chickpeas.
HOW TO STORE
Store in an airtight container in the fridge for up to 7 days.
CAN HUMMUS BE FROZEN?
Pesto can be frozen in small batches, with a layer of olive oil on the top, in an airtight-freezer safe container for up to 4 months.
To thaw, place in the fridge night before serving. When ready to eat, allow hummus to come to room temperature 30-minutes prior to consuming.
TAPAS TIPS & TRICKS
- To create an ultra creamy and silky hummus, warm the chickpeas in the microwave for 30 seconds prior to blending
- For a greener hummus, add fresh spinach
- I love this recipe with nutritional yeast, as it provides added nutrients and a cheesy flavor, but is easily replaceable with parmesan cheese.
- Consider swapping out chickpeas for white beans, such as cannellini beans, if you are unable to tolerate legumes
- If you are short on time or don’t have fresh basil on hand, stir in a 1/2 cup of store-bought pesto for this pesto hummus recipe
- Use walnuts in place of pine nuts or leave out all-together if you have a nut allergy
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Basil Hummus Recipe combines the flavors of two incredible cuisines: Middle Eastern and Italian. This highly addictive dip is perfect for all your tailgating, holiday, and snacking needs! The cheesy taste of the end makes it more than addictive! Believe me; it won’t last long.
OTHER HOMEMADE HUMMUS RECIPES TO MAKE
- Pineapple Hummus
- Green Olive Tapenade
- Basil Martini
- Basil Brie Mini Pizzas
- White Bean Parsley Hummus
- Hummus Meze Mediterranean Tapas Platter
- Roasted Red Pepper Hummus
- Creamy Avocado Hummus
- 3 cups cooked chickpeas (two 15.5oz) cans
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 garlic cloves
- ¼ cup packed fresh basil leaves
- ⅓ cup pine nuts
- ¼ cup nutritional yeast
- ¼ cup lemon juice (juice of 2 lemons)
- ¼ cup tahini paste
- ½ cup filtered water
- Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add one more tbsp of olive oil or filtered water until the desired consistency.
- Then, add more salt to taste if desired.
- Store it in an airtight container in the fridge for up to 5 days.
For greener hummus, you can add some fresh spinach.
I love this recipe with nutritional yeast, it provides nutrients and a cheesy flavor, but you can easily replace it with parmesan cheese.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 12 Serving Size: 1/4 cup
Amount Per Serving: Calories: 95Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 94mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 3g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
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