Make your veggie tray more exciting with Pesto Hummus. Chickpeas are blended with basil, pine nuts and garlic to create a flavorful hummus you can serve as a dip or spread.
Why this Recipe Works
- Pesto Hummus is two favorite spreads in one!
- This recipe is vegan and gluten free so everyone can enjoy delicious hummus.
- No added sugars or preservatives for a healthier, fresher taste than store bought.
- Perfect as an appetizer, party food or anytime snack.
- It’s made with nutritional yeast for a nutty cheesy flavor and vitamin boost!
We’re all about the hummus these days. It’s so easy to make at home and the results are so much tastier than the hummus you buy in tubs at the grocery store.
This variation combines all the garlicky basil flavor I love in pesto with the smooth, creamy consistency of homemade hummus.
Chickpeas. You can use canned chickpeas or freshly cooked chickpeas to make pesto hummus.
Nutritional yeast. This comes in either flakes or powder and is usually found in the natural foods section of your supermarket. Its cheesy flavor makes it a popular addition to many vegan recipes. Fortified nutritional yeast also contains B vitamins and other important nutrients. You’ve seen it in our Vegan Queso!
Basil. Fresh basil is best here, not dried flakes.
Tips and Tricks
- Blend the ingredients in a food processor until the hummus is smooth. Make sure no big pieces of chickpeas are visible.
- For a thinner hummus blend in a bit more olive oil or water, a little at a time, until you reach your desired consistency.
- Make your hummus greener by adding a handful or two of fresh spinach leaves along with the basil; a great way to get more veggies into your diet!
- Serve with cucumber slices, red pepper sticks or carrot sticks for dipping.
Store this pesto hummus in an airtight container in the refrigerator. Enjoy within 5 days.
You can easily replace the nutritional yeast with grated parmesan cheese. It tastes delicious made both ways.
Hummus is not considered keto compliant because chickpeas contain natural carbohydrates. However, this recipe is free of added sugars and flour and gluten free.
More Appetizer Recipes
- 3 cups cooked chickpeas or 2 cans
- 3 tbsp olive oil
- ½ tsp salt
- 2 garlic cloves
- ¼ cup packed fresh basil
- ⅓ cup pine nuts
- ¼ cup nutritional yeast
- ¼ cup lemon juice (juice of 2 lemons)
- ¼ cup tahini paste
- ½ cup water
- Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add one more tbsp of olive oil or water until the desired consistency. Add more salt to taste if desired.
- Store it in an airtight container in the fridge for up to 5 days.
- Serve with cucumber, carrot, or red bell pepper sticks.
- For greener hummus, you can add some fresh spinach.
- I love this recipe with nutritional yeast, it provides nutrients and a cheesy flavor, but you can easily replace it with parmesan cheese.
Serving Size:1/4 cup
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 105mgCarbohydrates: 14gFiber: 4gSugar: 2gProtein: 6g
If you love pesto, this Pesto Hummus needs to be part of your snacking routine. Grab some carrot sticks and dig in!