Basil pesto hummus is the best combination of all the flavors you love in pesto and the creamy texture of hummus. You’ll love this fresh and flavorful recipe!
The best bonus? It’s low carb, too! Hummus is the best way to add a creamy, craveable dip into your diet, bursting with clean healthy flavor.
I’m always a fan of everything pesto. In fact, I’ve brought you quite a few basil recipes to add to your rotation, including my Fresh Basil Pesto, Pesto Pasta, and The Easiest 3 Ingredient Pesto Chicken Recipe.
While I often think of basil as one of the joys of summertime, I use it in cooking throughout the year. It’s an incredible herb with so much versatility, and works beautifully when blended into a variety of our favorite entrees and snacks!
When I realized I could use pesto to amplify everything, I knew it would make one of our favorite snacks even better.
Try our classic Homemade Hummus to see how much better it is than a store bought version! Once you learn how easy it is to make your own hummus, it’s hard to go back!
Basil Hummus Pesto
Luckily, everything wonderful about pesto combines beautifully with everything fabulous about hummus. Hummus is the creamiest, most flavorful way to get your healthy and low carb snack on!
Why You’ll Love It
- Quick and Easy – But still fresh and oh-so-flavorful.
- Wholesome – Low carb, Keto and Whole 30 friendly.
- Great for Parties – It’s vegetarian, and so many people can enjoy it even if the adhere to a variety of lifestyles or dietary constrictions!
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Chickpeas – Chickpeas (also known as garbanzo beans) are the classic base for hummus (you’ll see this substituted with a lot of my variations). You can use cooked chick peas or canned interchangeably, there is a very nominal difference.
- Basil – Fresh basil makes all the difference in this recipe. You can also use the refrigerated basil paste that you can find in the produce section, but I don’t recommend dried basil here.
- Parmesan – Fresh grated offers the best flavor over store-bought grated. Should you choose to purchase grated, select from the cheese counter.
- Salt – Thick flakes of sea salt bring out all the flavors.
- Garlic – Minced or cloves, your preference.
- Olive Oil – Adds flavor and creates a creamy consistency. It also makes a beautiful garnish when swirled on top.
- Lemon Juice – Fresh squeezed lemon juice adds bright flavor. In a pinch you can substitute 100% real lemon juice.
Variations
- Add Nuts – Pine nuts or walnuts
- Kale – a healthy addition to this hummus, throw a handful of kale in as you whip it together (no more than half a cup so as not to alter consistency)
- Pesto Rosso – Make this pesto hummus with sun dried tomato pesto instead!
How to Make
- Combine – In a food processor combine ingredients and pulse until it reaches desired consistency. *You can also use a blender, or a simple mortar and pestle to smash into the correct consistency.
- Garnish – Transfer to a serving bowl and swirl the top with the back of a spoon to create a circular well. Drizzle olive oil over well and garnish with red or black pepper, pine nuts, walnuts, parmesan or chickpeas.
Tips
- Make it Smooth – Simply warm the chickpeas before blending for the smoothest, creamiest consistency. Warm uncovered in a microwave safe bowl for 30 seconds in the microwave. Add water or olive oil a tablespoon at a time to achieve desired consistency.
- Use Fresh Basil – Dried basil is not suitable to make pesto. It lacks the flavor and texture.
Serving Suggestions
- Pretzel Thins
- Cucumber Slices
- Carrot Sticks
- Celery
- Grape Tomatoes
- Asparagus
- Sliced Bell Peppers
- Pita Chips
- Crostini
- Crackers
- Pita
Ways to Use Pesto Hummus
- As a dip (see above)
- On a sandwich or wrap
- Tossed with pasta
- On grilled pizza (as sauce)
- On baked chicken
- On grilled salmon
- Add to a build your own burger bar
- Folded into scrambled eggs
- Mix into deviled eggs
- In a quesadilla
- In chicken salad (substitute mayo and mustard)
- Salad dressing(just add oil and lemon juice to thin)
- Swirl into cauliflower mashed potatoes
Recipe Shortcuts
- Stir in store-bought ½ cup store-bought pesto (you won’t notice a difference other than in color).
- Canned chickpeas eliminate the step of cooking your chickpeas.
Frequently Asked Questions
Do you need a food processor to make hummus?
No! You can make hummus the old-fashioned way with a mortar and pestle, or even smash it with a fork. You can also use a blender to get the hummus to a smooth consistency!
Is hummus healthy?
Yes! It’s an excellent source of plant-based protein, and packed with nutrients like iron, phosphorus and B vitamins. It fits in beautiful to many lifestyle plans, such as Keto, low carb, and Whole 30!
How to Store
- At Room Temperature – No more than four hours.
- Refrigerate– Basil pesto hummus can be kept in the refrigerator in an airtight container for up to seven days but is always best when consumed fresh.
- Freeze– Freeze pesto hummus in small batches in an airtight container with a layer of olive oil at the top for up to four months. It’s safe beyond that time frame for a bit longer, but will start to lose flavor and freshness. To thaw, transfer to refrigerator for 24 hours and remove 30 minutes before serving.
Dietary Considerations
- Gluten Free
- Dairy Free – eliminate parmesan
- Nut Free
- Low Carb
- Vegan
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Pesto Hummus
By Julie Blanner
Basil pesto hummus is the best combination of all the flavors you love in pesto and the creamy texture of hummus. You'll love this fresh and flavorful basil hummus recipe!
Prep: 10 minutes mins
Total: 10 minutes mins
Servings: 8
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Ingredients
- 2 14 ounce cans chickpeas drained and rinsed
- ½ cup basil fresh
- ⅓ cup parmesan cheese grated
- ½ teaspoon salt
- 2 tablespoons minced garlic
- ⅓ cup olive oil up to 1/2
- 2 tablespoons lemon juice fresh squeezed
Instructions
In a food processor, combine chickpeas, basil, parmesan, salt, garlic, olive oil and lemon juice. Pulse until it reaches the desired consistency.
Transfer to a bowl and swirl the top with a spatula or the back of a spoon. Drizzle olive oil in that pattern. Garnish with red or black pepper, pine nuts and parmesan.
Serve with flatbread, pita, pita chips, pretzel thins, crackers or veggies.
Julie’s Tips
Substitutions and Ingredient Notes
- Minced Garlic – Simply substitute two cloves of fresh garlic for 3/4 teaspoons garlic powder.
- If fresh basil is not available, substitute with basil paste from the produce section of your grocery store. Dried basil is not recommended here.
Tips
- Make sure your chickpeas are fully blended before moving forward with the recipe. Keep the food processor going for a few minutes!
- Use ice cold water to add to your recipe as you blend to achieve the consistency you desire, one tablespoon at a time.
Calories: 100kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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