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…Warm the chickpeas up before you blend them. Seriously just pop 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!
Simply blend everything in a food processor until it’s smooth and creamy. The basil will turn your hummus green! If you don’t have pine nuts, you can substitute walnuts.
This easy basil pesto recipe is a deliciously creamy dip!
- 1 15oz can chickpeas, drained, reserving 1/4 cup of the liquid from the can
- 1/2 cup fresh basil leaves, loosely packed
- 2 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp balsamic vinegar
- 1 tablespoon pine nuts (optional)
- 1/4 tsp salt (or to taste depending on the saltiness of your chickpeas)
- Drain the chickpeas but reserve 1/4 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, 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.
Keywords: pesto hummus
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 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. I might have to make another batch this weekend!
Looking for a more traditional pesto recipe? Try this easy basil pesto!