Pesto Hummus is the best hummus. It has fresh herbaceous flavor and I cannot stop eating it.
This pesto hummus tastes like an equal balance of pesto and hummus. It’s smooth and creamy with citrus, basil, and nutty flavors.
Hummus is one of my go-to snacks. I often just buy the tubs at the grocery store, but freshly made hummus really does taste better, and it only takes 5 minutes to prepare. It’s as easy as pouring ingredients into a food processor.
I resisted getting a food processor. I figured that a blender could do the same thing, and it kinda can. I got a food processor when KitchenAid gave me one at their event celebrating the release of their 7-cup food processor and I love it and use it more than I thought I would. It’s much easier to clean than a blender and it does a better job at chopping things that aren’t liquid. And I use it to grate cheese. I also use the food processor to make hummus, it does the job perfectly.
One of the things that I love about making hummus at home is that I can make it just the way that I want to. Sometimes I add extra garlic or lemon. If I am making it just for us to snack on throughout the week (it is out go-to after work snack) I will make a single batch, but if I am hosting friends it’s easy to make a double batch.
If for some reason you are unable to find fresh basil (sometimes it happens in winter), you could make this hummus by combining the garbanzo beans, lemon juice, and olive oil and then adding in some pesto and as much aquafaba as necessary.
How to make Pesto Hummus:
Homemade Pesto Hummus is so much better than the hummus you can buy at the grocery store. This hummus is filled with lemon, garlic, and basil flavors. It is the perfect balance between the tastes of pesto and hummus.
- 1 can of Garbanzo Beans
- 1/2 cup Fresh Basil
- 1/4 cup Pine Nuts
- 1/4 cup Lemon Juice
- 1 clove of Garlic
- 1/3 cup Grated Parmesan Cheese
- 1/4 cup Olive Oil
- about 1/4-1/3 cup Aquafaba (the liquid from the can of beans)
- about 1/2 teaspoon Sea Salt
First, open the can of beans and drain the liquid from the can (this is called aquafaba) into a small bowl and set aside for later. Then drain the beans and pour into the food processor.
Add the basil, pine nuts, lemon juice, garlic, parmesan, olive oil, and salt to the food processor. Pulse to chop and then mix on high speed. While mixing, add the aquafaba until the hummus reaches the consistency you desire.
Taste test and season with more salt if necessary.
You can adjust the amounts of lemon juice, basil, and garlic to taste. You can also toast the pine nuts if you like.
Amount Per Serving: Calories: 142Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 211mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 4g
More Hummus Recipes:
Butter Bean Hummus
Lemon and Roasted Garlic Hummus
Roasted Red Pepper Hummus
Caramelized Onion and Balsamic Vinegar Hummus
Save this Pesto Hummus recipe for later by pinning this image on Pinterest:
Monday 9th of September 2019
This is such a good idea! Now I know what to do with all the end of season basil on my patio!
Wednesday 11th of September 2019
Pesto and hummus are a somewhat unexpected match made in heaven.