Basil Pesto Hummus
This basil pesto hummus is a deliciously creamy hummus made with chickpeas, basil, and pine nuts! Try this as a dip for your favorite vegetables, or spread it on a sandwich or pita!
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!
Tips for super smooth hummus
If you want a super creamy, silky hummus, warm the chickpeas up before you blend them. Heat them in the microwave for 30 seconds before you blend them and you’ll be amazed at the difference! I learned this trick from America’s Test Kitchen and my hummus has been creamier ever since! (Just make sure not to microwave a metal can!)
Once the chickpeas are warm, blend everything in a food processor until it’s smooth and creamy. The basil will turn your hummus green! Feel free to add additional water, 1 tablespoon at a time, until you reach your desired consistency.
Pesto hummus substitution ideas
- If you don’t have pine nuts, you can substitute walnuts.
- I typically used canned chickpeas, but you can use dried chickpeas if you prefer. Just be sure to cook them until very soft!
- Feel free to substitute 1/4 teaspoon of garlic powder for the 2 cloves of fresh garlic.
- Do not try to substitute dried basil. Fresh basil is a must!
The best way to blend hummus
When making hummus, I like using a food processor. It’s the best way to get a smooth consistency. You can make it in a blender, but I’d recommend boiling the chickpeas for 15 minutes, before blending. This helps soften the chickpeas to give you a smoother consistency. If you’re using a bullet-style blender, you’ll need to add additional liquid in order to blend.
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Basil Pesto Hummus
- Prep Time: 10 mins
- Cook Time: 0 minutes
- Total Time: 10 mins
- Yield: 1 cup 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Description
This basil pesto hummus is a deliciously creamy hummus made with chickpeas, basil, and pine nuts! Try this as a dip for your favorite vegetables, or spread it on a sandwich or pita!
Ingredients
- 1 15oz can chickpeas, drained, reserving 1/4 cup of the liquid from the can
- 1/2 cup fresh basil leaves, loosely packed
- 2 tablespoon olive oil
- 2 cloves garlic, peeled
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon pine nuts
- 1/4 teaspoon salt (or to taste depending on the saltiness of your chickpeas)
Instructions
- Drain the chickpeas but reserve 1/4 cup liquid from the can
- Transfer the chickpeas to a microwave safe dish, and warm them in the microwave for 30 seconds.
- Put the chickpeas, liquid, basil, olive oil, garlic cloves, pine nuts, and balsamic vinegar into a food processor.
- Blend until smooth then add salt to taste.
- Just before serving, you can drizze add a little olive oil or basil on top.
How to serve basil pesto hummus
- Try using this hummus as a dip for carrots, cucumbers, and tomatoes.
- Enjoy it as a dip with your favorite pita bread or pita chips.
- Spread it onto a sandwich, then pile on your favorite vegetables.
- Add a dollop of hummus to mixed greens for an easy salad topping.
What to Serve with Pesto Hummus
I served this basil pesto hummus 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. You can even use it as a sandwich spread! I might have to make another batch this weekend…
Looking for other hummus recipes? Try this za’atar spiced hummus!
If you have carrots in your kitchen, try this easy carrot top hummus recipe!
Recipe is great!
I added 1/4 cup of water to make it smoother, about 1/2 T of lemon juice, a bit of this basil pesto sauce I had on hand, and an inordinate amount of basil and it tastes amazing
Oh I also forgot to add that I added a bit of extra balsamic like another commenter mentioned, and a 1-3 T of greek dressing (measured with my eyes lol)
Can’t wait to try this recipe I’ve tried to recreate it with no luck! But Zoe’s doesn’t use any kind of nuts in their Basil Pesto hummus 🙂
How long will it keep I’m refrigerator
It should last 4-5 days!
I made this for the first time recently.
I “peeled” the chickpeas, using a simple
Process, of gently rubbing the chickpea
and the “skin” came off quite easily. This
Is definitely a recipe I’ll be using frequently.
Thanks, Anna
Love it. Made it without peeling (better for you). Upped the balsamic (because I love that flavor) & added water slowly until the hummus ran smooth. Thanks for the recipe.
Awesome! I’m so glad you enjoyed it!
Thank you! Will still tri it today!
Yum! This sounds so delicious, and what a great tip about peeling the chickpeas for a creamier texture. I will definitely need to try that. Truth be told, I haven’t met a hummus I didn’t like! I love all kinds, but probably the super flavorful ones like roasted garlic, roasted red pepper, or white bean/black bean hummus are my favorites!
I know peeling the chickpeas probably sounds like a hassle but it really doesn’t take long and it makes such a difference!
Love! Eating with a spoon is my fav way to eat hummus! Roasted red pepper is my fav, but now I def need to try this basil pesto one!
The only thing I can eat at Zoe’s is the hummus! Everything else I’m allergic to!