This vibrant Pesto Hummus blends creamy chickpeas with fresh basil, pine nuts, and a hint of garlic for a refreshing, flavorful twist on a classic favorite.
Packed with plant-based protein, fiber, and heart-healthy fats from olive oil and pine nuts, it’s a wholesome, low-saturated-fat snack.
Quick to make and versatile, it’s perfect for meal prep, dips, spreads, or sandwiches.
Creamy Pesto Hummus
Equipment
- 1 Food Processor or Blender
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 colander
- 1 knife
- 1 Cutting board
- 1 Small Skillet (optional for toasting pine nuts)
- 1 spatula or spoon
Ingredients
- 2 cans 15 oz each garbanzo beans, drained and rinsed
- 2 cups fresh basil leaves loosely packed
- ¼ cup pine nuts
- ⅓ cup extra virgin olive oil
- ¼ cup water
- ¼ cup tahini optional, recommended for creaminess
- 2 garlic cloves peeled
- 1 tablespoon fresh lemon juice
- Salt to taste
- Black pepper to taste
- Tiny pinch cayenne pepper optional for subtle heat
Instructions
- Prepare Your Ingredients: Before diving into the blending process, gather all your ingredients in one place. Make sure you have your two cans of garbanzo beans, fresh basil leaves, pine nuts, extra virgin olive oil (EVOO), water, tahini (if using), garlic cloves, fresh lemon juice, salt, pepper, and a pinch of cayenne. Having everything prepped and ready ensures a smooth cooking experience and prevents scrambling mid-recipe.
- Wash and Dry the Basil: Take your fresh basil leaves and rinse them thoroughly under cold running water. This step removes any dirt, dust, or residual pesticides. Gently pat the leaves dry with a clean kitchen towel or paper towel. Keeping the basil dry prevents extra water from diluting your hummus and helps preserve the vibrant green color.
- Drain and Rinse the Garbanzo Beans: Open your cans of garbanzo beans and pour them into a colander. Rinse them under cold running water to remove the canning liquid, which can taste slightly metallic or salty. Allow the beans to drain completely. This ensures your hummus has a clean, creamy flavor without any unwanted canning residue.
- Toast the Pine Nuts: For an added depth of flavor, toast your pine nuts in a small dry skillet over medium heat for 2-3 minutes. Stir frequently until they turn golden brown and release a fragrant, nutty aroma. Remove from heat immediately to prevent burning. Toasting enhances their flavor and gives your pesto hummus a richer, more complex taste.
- Prepare the Garlic and Lemon: Peel your garlic cloves and lightly crush them to release their natural oils. Squeeze fresh lemon juice into a small bowl, removing any seeds. Freshly squeezed lemon juice gives the hummus a bright, tangy flavor that perfectly complements the earthiness of the beans and basil.
- Add Ingredients to Food Processor: Place the drained garbanzo beans, washed basil, toasted pine nuts, garlic cloves, tahini (if using), and the lemon juice into your food processor or high-speed blender. Add ⅓ cup of extra virgin olive oil and ¼ cup of water. Sprinkle in a pinch of salt, black pepper to taste, and a tiny pinch of cayenne for a subtle kick. Layering ingredients thoughtfully helps the blender process everything evenly.
- Blend to Perfection: Secure the lid of your food processor and pulse the ingredients in short bursts first, breaking down the larger pieces. Then, blend continuously on medium to high speed until the mixture becomes smooth and creamy. Scrape down the sides of the bowl with a spatula occasionally to ensure all ingredients are incorporated evenly. Your hummus should have a luscious, silky texture with no large chunks.
- Adjust Seasonings: Taste your hummus and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or a few more drops of olive oil if desired. If you prefer a thinner consistency, slowly add a little more water until you reach your preferred texture. This step ensures the hummus is perfectly balanced and customized to your taste.
- Serve or Store: Transfer your pesto hummus into a serving bowl. For a beautiful presentation, drizzle a little olive oil on top and garnish with a few pine nuts or a sprinkle of fresh basil leaves. Serve immediately with fresh veggies, pita chips, or as a spread for wraps and sandwiches.
Notes
- Use fresh basil for the best flavor; dried basil won’t provide the same vibrancy.
- Toast pine nuts lightly to enhance their nutty aroma, but be careful not to burn them.
- Tahini is optional but adds creaminess and a subtle nutty depth to the hummus.
- Adjust water or olive oil gradually to achieve your preferred hummus consistency.
- For extra tang, add more fresh lemon juice, one teaspoon at a time.
- Cayenne pepper is optional; it adds a gentle heat without overpowering the basil flavor.
- Serve immediately for the brightest flavors or refrigerate to let the flavors meld together.
- This hummus is naturally gluten-free, plant-based, and low in saturated fat.
Chef’s Secrets For Maximum Flavor
The secret to making this pesto hummus truly shine is layering flavors thoughtfully.
Start by using fresh, vibrant basil and rinsing your chickpeas to remove any metallic or salty taste from the can.
Toasting the pine nuts gently before blending unlocks their natural oils, giving the hummus a richer, nutty undertone.
For creaminess, add tahini gradually and taste as you go, adjusting olive oil and lemon juice to balance tang, richness, and herbaceous notes.
Blending in short pulses first ensures an even texture, while scraping the sides of the processor guarantees smooth, lump-free hummus.
For a subtle depth, let the hummus rest for 30 minutes before serving—this allows the flavors to harmonize beautifully.
Serving Suggestions For Every Occasion
Pesto hummus is wonderfully versatile and pairs well with a wide array of foods.
Serve it as a colorful dip for fresh vegetable sticks such as carrots, cucumbers, and bell peppers, or alongside warm pita bread and crackers for a satisfying appetizer.
It also makes a fantastic spread for sandwiches, wraps, and grain bowls, adding a creamy, protein-packed layer of flavor.
For entertaining, drizzle a little extra olive oil on top, sprinkle with pine nuts, and garnish with fresh basil leaves to make it visually appealing.
This hummus works well both as a snack and a component of meal prep, providing a nutrient-rich, filling option for busy days.
Storage Tips To Keep Fresh
Pesto hummus keeps exceptionally well when stored correctly.
Transfer it to an airtight container and refrigerate for up to five days.
For the best texture and flavor, give it a gentle stir before serving, as separation may occur.
If you want to store it longer, you can freeze hummus in portions for up to two months.
Simply thaw in the refrigerator overnight and stir thoroughly before serving.
To maintain the bright green color, drizzle a thin layer of olive oil on top before sealing the container.
Avoid adding extra water before storage, as it may make the hummus too loose once chilled.
Frequently Asked Questions
1. Can I use frozen or dried basil?
Fresh basil is ideal for this hummus because it provides vibrant color and intense flavor. Frozen basil can work in a pinch but may have a slightly muted taste. Dried basil is not recommended as it lacks the aromatic oils necessary to achieve that fresh pesto flavor.
2. Is tahini necessary for this recipe?
Tahini is optional but highly recommended. It adds a creamy, nutty richness that complements the chickpeas and basil. Without it, the hummus will still taste great but may be slightly less smooth and have a lighter flavor profile.
3. Can I make this hummus spicier?
Yes! You can increase the cayenne pepper or add a pinch of smoked paprika for a gentle smoky heat. Start with small amounts and adjust gradually to suit your taste.
4. How can I make hummus smoother and creamier?
For an extra-smooth hummus, peel the chickpeas before blending, though this is optional and time-consuming. Additionally, blending in stages, scraping the bowl, and slowly adding olive oil or water helps achieve a silky texture.
5. How long will this hummus last in the fridge?
Stored in an airtight container, pesto hummus stays fresh for up to five days. Always check for off smells or changes in texture before consuming. Freezing in small portions extends its shelf life up to two months.
