Go Back
Print Recipe Save it for later

Basil Pesto Hummus

This Basil Pesto Hummus combines the creamy goodness of traditional hummus with the vibrant flavors of fresh basil pesto, making it a perfect dip for any occasion.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Easy, Gluten-Free, Vegan
Servings: 4 servings
Calories: 200kcal

Ingredients

Ingredients

  • 1 15 oz can Garbanzo beans (chickpeas), drained and rinsed
  • 1 cup Fresh basil leaves, loosely packed
  • ¼ cup Parmesan cheese, grated
  • ¼ cup Olive oil
  • ¼ cup Water
  • 2 tablespoons Tahini
  • 2 tablespoons Pine nuts, toasted Keep some extra for garnish.
  • 1 clove Garlic

Instructions

  • Step 1: Gather all your ingredients. Drain and rinse the garbanzo beans, and measure out the fresh basil, Parmesan cheese, olive oil, water, tahini, pine nuts, and garlic.
  • Step 2: In a small skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-5 minutes. Set aside to cool.
  • Step 3: In a food processor, combine the garbanzo beans, fresh basil, Parmesan cheese, olive oil, water, tahini, toasted pine nuts, and garlic.
  • Step 4: Pulse the mixture for 1-2 minutes until creamy and smooth. Adjust the consistency with more water if needed.
  • Step 5: Taste and adjust seasoning, adding salt or extra cheese as desired, then blend again.
  • Step 6: Transfer to a serving bowl, drizzle with olive oil, sprinkle with extra pine nuts, and serve with veggies or pita chips.

Equipment

  • Food Processor
  • Skillet

Notes

Store leftovers in an airtight container in the refrigerator for 4-5 days. Drizzle olive oil on top to keep it fresh.