Creamy Pesto Hummus
A creamy, vibrant twist on classic hummus, this Pesto Hummus combines chickpeas, fresh basil, pine nuts, and garlic for a protein- and fiber-rich snack. Quick, versatile, and heart-healthy, it’s ideal as a dip, sandwich spread, or meal-prep staple.
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.
