Liven up your dip – this Basil Pesto Hummus is packed with bright spring flavor! Start with a freshly made pesto, and blend it with chickpeas or white beans, plus tahini, lemon juice and olive oil. Creamy, vibrant, and perfect for all your veggie-dipping needs.
Reimagine your Hummus with Vibrant Pesto
Making condiments at home instantly elevates meals—flavors are brighter, textures are better, and everything tastes fresher. When you prepare your own pesto hummus you also control what goes in: high-quality olive oil, fresh basil, and wholesome pantry staples rather than seed oils and additives.
This basil pesto hummus upgrades a classic in the simplest way. It marries the creamy richness of traditional hummus with the fresh, aromatic notes of basil pesto for a versatile spread. Serve it with cut vegetables, crackers or pita, use it as a sandwich spread, or spoon it over grain bowls for an instant flavor boost. Once you try fresh, homemade hummus, store-bought versions will feel dull by comparison.
What You’ll Need
Kitchen Tools:
- Food processor
Pesto Hummus Ingredients:
- Homemade basil pesto or your favorite jarred pesto
- Chickpeas (or white beans)
- Tahini (sesame paste)
- Lemon juice
- Extra virgin olive oil
- Sea salt
- Garlic
How to Make Homemade Basil Pesto Hummus
Step 1: Combine the chickpeas, pesto, tahini, lemon juice, olive oil, and sea salt in a food processor. Process until the mixture is very smooth and creamy. If it seems too thick, add 1–2 tablespoons more olive oil or a little water to reach the desired consistency.
Step 2: Add grated garlic if your pesto is light on garlic. Taste and adjust the seasonings—more lemon, salt, or garlic as needed.
Step 3: Chill the hummus before serving. Serve with a selection of cut vegetables, crackers, pita, or use it as a spread on sandwiches and wraps.
How to Garnish Hummus: Smooth the top and create a swirl around the edges. Drizzle with olive oil and finish with pine nuts, chopped walnuts, extra basil leaves, reserved chickpeas, or cracked black pepper for texture and visual appeal.
How to Store Leftover Pesto Hummus
Keep leftover hummus in an airtight container in the refrigerator for 5–7 days.
To freeze: Hummus freezes well for 4–6 months in a freezer-safe airtight container. Pour a thin layer of olive oil on top to help preserve moisture and leave space for expansion. Thaw slowly in the refrigerator and stir or re-blend to restore creaminess if needed.
How to Serve Hummus
Hummus works beautifully as an appetizer, snack, or component in meals. Serve with pita, crackers, or fresh vegetables.
Veggies to dip in hummus:
- Carrots
- Celery
- Snap peas
- Cucumbers
- Endive
- Bell peppers
- Cauliflower
- Broccoli
Other dippers:
- Pita bread or your favorite flatbread
- Pita chips
- Gluten-free crackers
- Pretzels
- Tortilla chips
Ways to use pesto hummus beyond dipping:
- Bowl topper: Add a scoop to grain bowls with roasted vegetables and grilled proteins for extra flavor.
- Salad topper: Stir a scoop into greens with a splash of vinegar for a creamy dressing.
- Sandwich spread: Use as a flavorful creamy layer in sandwiches and wraps.
Tips and Substitutions
Keep the color vibrant: If your pesto isn’t bright, add a handful of fresh spinach when processing to boost the green color without changing the flavor much.
Start with dried beans: If you have time, cook dried chickpeas for the best texture and flavor. Soak overnight, then simmer until tender. This recipe uses one 15-ounce can of chickpeas (or the cooked equivalent).
Substitute for tahini: Tahini has a distinctive flavor. If you don’t have it, add 2 tablespoons extra olive oil and consider sprinkling sesame seeds on top. You can also omit tahini entirely—the pesto contributes plenty of flavor.
Save time: Use store-bought pesto when you need a quick, delicious dip—this recipe comes together in minutes in a food processor.
Vegan option: Use a vegan pesto to keep the hummus dairy-free and plant-based.
Other Hummus Ideas
- Basil Pesto Hummus – versatile made with chickpeas or white beans
- Roasted Cauliflower Hummus – a creamy alternative, can be made paleo or with chickpeas
- Roasted Carrot Hummus – vibrant and bean-free, suitable for Whole30
Basil Pesto Hummus
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Rate
Equipment
-
food processor
Ingredients
- 1 can chickpeas, drained and rinsed (or use white beans)
- 1/2 cup walnut basil pesto or favorite jarred pesto
- 2 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 1/4–1/2 teaspoon sea salt, to taste
- 1 clove garlic, or to taste
- Black pepper, to taste (optional)
Instructions
- Add the chickpeas, pesto, tahini, lemon juice, and sea salt to the food processor and process until very smooth and creamy. If the hummus is too thick, add 1–2 tablespoons more olive oil or water to thin it.
- Grate in garlic if needed. Taste and adjust seasonings with more lemon juice, salt, or garlic to preference.
- Chill before serving. Serve with cut vegetables, crackers, pita, or use as a spread.
- Garnish: Smooth the top, swirl the edges, drizzle with olive oil, and finish with pine nuts, chopped walnuts, extra basil, reserved chickpeas, or cracked black pepper.
Notes
How to Store Leftover Pesto Hummus
Store leftover hummus in an airtight container in the refrigerator for up to 7 days.
To Freeze: Freeze for 4–6 months in an airtight, freezer-safe container. Add a drizzle of olive oil on top to help maintain moisture. Thaw slowly in the refrigerator and stir or re-blend to restore a smooth texture.
How to Serve Hummus
Serve as an appetizer with pita, crackers, or vegetables, or use it as a component in meals.
Veggies to dip in hummus:
- Carrots
- Celery
- Snap peas
- Cucumbers
- Endive
- Bell peppers
- Cauliflower
- Broccoli
Other dippers:
- Pita bread or gluten-free flatbread
- Pita chips
- Gluten-free crackers
- Pretzels
- Tortilla chips
Try hummus as a bowl topper, salad dressing base, or sandwich spread for added flavor and nutrition.
Tips and Substitutions
Make it green: Add fresh spinach when processing if your pesto lacks bright color.
Start with dried chickpeas: For best flavor, soak overnight and simmer until tender if you prefer cooked-from-scratch beans.
Without tahini: Use an extra 2 tablespoons olive oil and sprinkle sesame seeds on top, or omit tahini altogether because the pesto adds plenty of flavor.
Save time: Use store-bought pesto and blend with the remaining ingredients for a quick, delicious dip.