This creamy basil pesto hummus recipe is a unique take on the classic recipe, one that is entirely Italian in taste. With store-bought pesto, it’s a super easy dip to make too!
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What Is Basil Hummus Dip?
So many of our recipes are inspired by our travels as food and drink bloggers. This one is no exception.
I love any sort of fusion or melding together of food cultures and flavors. As much as this basil hummus recipe might be scoffed at in the Middle East, I enjoy bringing together two of my favorite cuisines.
We’ve always been big fans of basil pesto. This interest took off when we visited Genoa, Italy, the home of Italian pesto. And, we are always looking for new ways to use pesto.
A pesto hummus is a perfect way to incorporate the flavors of basil, garlic, olive oil, and cheese, all in a tasty hummus recipe.
Check out our Classic Hummus Recipe.
Ingredients For This Basil Hummus Pesto Recipe
By starting with basil pesto sauce you can buy at the grocery store, this recipe is super easy. And it’s a great option when looking for more basil pesto uses beyond just pasta recipes. It’s also a great option for someone who loves basil but can’t eat pasta.
To the basic pesto, add a little lemon juice, tahini, fresh pressed garlic, and of course chickpeas. To jazz it up at the end, you can add some fresh basil, pine nuts, or parmesan cheese as garnish.
How To Make Basil Pesto Hummus
Use a garlic press to press the garlic. Add it to a blender along with the lemon juice, tahini, and a bit of salt. Blend the ingredients until smooth.
You can use the chickpeas straight from the can, with just a little rinse. Place the chickpeas in a colander and run them under cool water.
Optional Step: If you want to soften them to make it easier to blend, they can be microwaved for a minute. Or, boil them for 10-15 minutes to make them soft and creamy.
Place the chickpeas a little at a time into the blender until smooth. If you need to add some liquid to reach the right consistency, add a tablespoon of warm water or a little bit of olive oil.
The Bean Bites Pro Tip
When using store-bought basil pesto, be sure to taste the hummus as you blend. Some are a little more wet, some are a little more garlicky. You need to adjust the taste for this one based on your pesto and your palate.
Modifications And Variations
Here are a few modifications to spruce up this basil pesto hummus recipe.
To make it a little spicy, add a sprinkle of crushed red pepper, which also adds color. Add some fresh basil leaves even if using the pre-made pesto sauce to give it some freshness. To make the pesto more creamy, add shredded parmesan cheese into the blender before serving.
This particular hummus also tastes yummy on a sandwich. This is also a great use for leftover hummus. Add whatever veggies you have at home, but roasted red peppers are particularly tasty.
Check out some of our other hummus recipes:
Making A Pesto Hummus Dip With Fresh Basil
There is an important modification if you want the pesto hummus dip to be a little more fresh. I know a lot of people want to make hummus as easy to make as possible. This is why this recipe includes store-bought pesto.
It is possible to make the hummus with fresh ingredients. To make the fresh basil pesto, use ¼ cup of shredded Parmigiano Reggiano cheese, ½ cup pine nuts, 2 cups fresh basil, and 5 garlic cloves. Add to this 2-3 tablespoons of olive oil. Use more if needed to reach the right consistency.
In this case, make the pesto in the blender first, then add the tahini, lemon juice, and chickpeas. Feel free to add additional crushed garlic and salt as needed to reach a flavor you like.
There might be some specks of basil still in the hummus. Don’t stress over it. It adds character and texture to the pesto hummus recipe!
- 1 15 ounce can of chickpeas, rinsed and drained
- 2 garlic cloves, pressed or mashed
- 1 tablespoon of fresh-squeezed lemon juice
- 2 tablespoons tahini
- ¼ cup basil pesto sauce
- Salt to taste
- Garnish with fresh basil or pine nuts or parmesan cheese
- Place the chickpeas in a colander and run them under cool water.
- Use a garlic press to press the garlic. Add it to a blender along with the lemon juice, and tahini. Blend the ingredients until smooth.
- Add the basil and blend.
- Place the chickpeas a little at a time into the blender until smooth.
- If you need to add some liquid to reach the right consistency, add a tablespoon of warm water or a little bit of olive oil.
If you are not used to making hummus at home, check our tips for making hummus above.
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Amount Per Serving: Calories: 237Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 173mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 9g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
FAQs – Basil Pesto Uses
Traditionally, pesto is made with Parmigiano Reggiano cheese. Be sure to check the package if using a store-bought pesto if you are vegan. There are vegan varieties available. If making your own sauce at home, the cheese can be skipped. The chickpeas are sufficiently creamy that you won’t miss it.
Is basil pesto dairy-free? In the strictest sense, no, it is not dairy-free because it has cheese in it. But, if you are lactose intolerant, and the sauce uses real Parmigiano Reggiano, you are in luck. Parmigiano Reggiano, the real stuff, can be digested by people who are lactose intolerant. It’s a lactose-free cheese.