Have you ever been to Zoe’s Kitchen? It’s kind of a fast-casual Mediterranean style restaurant and I’m obsessed with their basil pesto hummus. Then it occurred to me… why not make my own? So after a few attempts, I finally came up with a recipe that will satisfy my basil pesto hummus cravings! And the best part is, it’s pretty easy to whip up!
Here’s the thing: If you want a super creamy, silky hummus… the trick is to peel the chickpeas. I know that probably sounds crazy but you basically just pinch the chickpeas between your thumb and middle finger and the skins pop right off. It only takes a few extra minutes but it really does make a difference. If you don’t want to do that step, I’ll forgive you. I’m lazy, and I get it. But if you really want a hummus that will knock your socks off, try it.
Basil Pesto Hummus
- 1 15oz can chickpeas, drained, reserving ¼ cup of the liquid from the can
- ½ cup fresh basil leaves, loosely packed
- 2 tbsp olive oil
- 2 cloves garlic
- ½ tsp balsamic vinegar
- ¼ tsp salt (or to taste)
- Drain the chickpeas but reserve ¼ cup liquid from the can
- Peel the chickpeas by pinching them between your fingers until the skin pops off. Discard the skins.
- Put the chickpeas, liquid, basil, olive oil, garlic cloves, vinegar, and salt into a food processor.
- Blend until smooth.
- When serving, you can add a little olive oil or basil on top.
I’ve gone through three basil plants this summer (every time we’re out of town… it doesn’t survive) so I’ve been working really hard to keep this new one alive! Fresh basil just smells so amazing. You could try to substitute dried basil in this recipe but I can’t promise how it’ll turn out. Sometimes you just need the fresh stuff!
I had mine with cucumbers and carrots but it would also be good scooped up with pita chips, massaged into a kale salad as a dressing, or eaten with a spoon. This basil pesto hummus is packed with flavor. I might have to make another batch this weekend!
Looking for a more traditional pesto recipe? Try this easy basil pesto!