If you like pesto and hummus, you are going to LOVE this recipe!! Don’t let the green color scare you. ? This basil pesto hummus is absolutely bursting with pesto flavor in a creamy hummus dip. You only need 6 ingredients to make this hummus, and most are pantry-staple ingredients!
Here’s what you need to make this basil peso hummus:
- chickpeas
- olive oil
- lemon juice
- garlic
- walnuts
- fresh basil
This pesto hummus is absolutely delicious pretty much any way you can think of to eat it. My typical favorite way to eat hummus is with carrots (literally my favorite vegetable ever…I go through baby carrots like nobody’s business haha). I also love this basil pesto hummus with pita chips OR pita bread, on sandwiches, avocado toast with eggs, served as a sauce over roasted veggies…seriously, you have SO many options!! I cannot wait to hear what you think about this recipe! ?
It’s been quite awhile since I’ve shared a new hummus recipe with you! In fact, looking back through the archives, I believe there are only two hummus recipes. First, we have this sweet potato hummus, and secondly, we have this honey mustard hummus which is honestly my favorite hummus EVER. I seriously cannot even describe how delicious it is! I am not someone to remake recipes often since there are always 1000 recipes I want to try (both from other blogs and recipe testing for myself), but I’ve remade this honey mustard hummus more times than I can count.
This basil pesto hummus recipe was created when my mom gave me fresh basil from her garden! I love creating new recipes with seasonal, fresh produce. While I did grow my own garden this year, I actually didn’t grow any fresh herbs so I was happy she shared with me! And while it may no longer be summer gardening seasoning…most people likely don’t grow their own basil anyways, so you can definitely make this delicious hummus recipe year-round using store-bought basil!
What is pesto?
Pesto is a condiment made with a base of fresh basil, olive oil, nuts (typically pine nuts), garlic, and sometimes Parmesan cheese. Pesto originated from Italy, and is often used in Italian cuisine and foods.
Here’s what you need to make this recipe:
Ingredients and Substitution Ideas:
Chickpeas
Obviously, the base of any hummus recipe is chickpeas! I always use canned chickpeas. While I haven’t tried it in this recipe, I have also used white beans (such as cannellini, great northern, etc.) in hummus recipes before with good results. So you can always try using a can of white beans instead if you prefer! One note: do NOT drain the liquid from the can of chickpeas! You will use part of it for this recipe ? You can use dried chickpeas if you want; you will need approximately 1 ¾ cup cooked chickpeas to equal 1 standard size can of chickpeas.
Reserved Chickpea Liquid (aka aquafaba)
As mentioned, you will need to keep the liquid in the can of chickpeas (or the leftover liquid from cooking dried chickpeas if you’re using that option). This will give the hummus more flavor than just adding water!
Olive oil
Olive oil is my favorite oil to use in most of my cooking and hummus recipes. It’s also the most common oil used in homemade pesto recipes, so all the more reason to use it here in this basil pesto hummus recipe! That being said, you can use any liquid oil of your choice in place of the olive oil, noting it likely won’t have the same flavor profile at the end.
Lemon juice
I recommend using freshly squeezed lemon juice for the best flavor. BUT, I’ll be the first to admit I don’t always have fresh lemons on hand in the fridge. I do always have a bottle of lemon juice on hand in the fridge, and have used that before and it works well. ? So if you don’ t have fresh lemons on hand…don’t let that stop you from making this hummus recipe!
Garlic
I prefer using fresh garlic or pre-minced garlic/garlic paste for this recipe for again, the best flavor. You could use dried garlic powder instead of fresh garlic to taste; I’d start with 1 tsp and add more as needed.
Walnuts
Many pesto recipes use pine nuts, which frankly are pretty expensive and not something I typically have on hand in my pantry. However, walnuts make a DELICIOUS substitution for the more traditional pine nuts in this hummus recipe! You can try subbing any other nuts of choice, but I think walnuts (or pine nuts) would give the best pesto flavor. Other ideas to try would be cashews, almonds, or sunflower seeds (if needed for a nut-free option).
Fresh basil
Fresh basil is pretty much one of the main ingredients in pesto! I do NOT recommend subbing anything else here (or trying to use dried basil). You will need 1 ounce package of fresh basil for this recipe! Trust me, it’s worth buying for the end taste result ?
Salt and pepper
I feel these don’t really count in the ingredient list, but they definitely bring all the flavors together so add to taste (I personally use freshly ground black pepper and sea salt).
Serving Suggestions for Pesto Hummus
As previously mentioned, this basil pesto hummus is absolutely delicious on so many options! Sandwiches, grilled cheese, wraps, on top of chicken or other meat, as a dip with crackers, chips, pita chips or pita bread, with carrots or other fresh veggies, or on top of roasted veggies! You could even try adding to pasta…so many options here! Feel free to get creative. ?
- 1 can chickpeas (I peel the skins off for an extra-creamy hummus, but this is optional)
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup reserved chickpea liquid
- 2 cloves garlic
- Salt and pepper, to taste
- ¼ cup walnuts
- 1 cup (about ¾-1 ounce) fresh basil leaves
- In a high-speed blender or food processor, blend all ingredients expect chickpeas together until smooth. Then add chickpeas and blend until creamy and smooth.
- Delicious with feta, cherry tomatoes, etc. sprinkled on top!
- Serve with fresh veggies, pita chips, fresh pita bread, tortilla chips, crackers, on sandwiches, toast, avocado toast, on meat, roasted veggies, eggs, etc!
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