Basil Pesto Hummus
Servings: 8 servings
Calories: 133kcal
Equipment
Ingredients
- 1 can chickpeas drained and rinsed (or use white beans)
- 1/2 cup walnut basil pesto or favorite jarred pesto
- 2 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 1/4-1/2 teaspoon sea salt to taste, depending on whether beans have salt
- clove garlic or to taste
- black pepper to taste (or to garnish)
Instructions
- Add the chickpeas, pesto, tahini, lemon juice, and sea salt to the food processor, and process until very smooth and creamy. If the hummus is too thick and not a good creamy consistency, add 1-2 tablespoons more olive oil or water to thin it out.
- Grate in garlic (if needed, depending on how much garlic was in the pesto). Taste the hummus, and adjust seasonings to preference (more lemon juice, salt, or garlic, if needed).
- Chill the hummus prior to serving. Serve with a variety of cut vegetables, crackers, pita, or more! See serving suggestions below.
- How to Garnish Hummus: Smooth the top of the hummus out, leaving a swirl around the edges. Drizzle with olive oil, and garnish with pine nuts, chopped walnuts, additional fresh basil leaves, reserved chickpeas, or cracked black pepper.
Notes
How to Store Leftover Pesto Hummus
Store leftover hummus in an airtight container in the refrigerator for up to 7 days. To Freeze: You can freeze hummus for 4-6 months. It is best stored in an airtight, freezer-safe container. Add a drizzle of olive oil on top to maintain moisture, and leave space for expansion. Thaw it slowly in the refrigerator and stir well, or re-blend it if necessary to restore its creamy texture.How to Serve Hummus
Hummus is often served as an appetizer or snack along with pita bread, crackers, and cut up veggies. Veggies to dip in Hummus:- Carrots
- Celery
- Snap Peas
- Cucumbers
- Endive
- Bell Peppers
- Cauliflower
- Broccoli
- Pita Bread (or gluten free flatbread)
- Pita Chips
- Gluten Free Crackers (we love rice crackers or Simple Mills seed crackers)
- Pretzels
- Tortilla Chips (blue tortilla chips are a fun mix-up for a hummus platter!)
- Bowl Topper: Add roasted veggies, grilled meats, and a dollop of basil pesto hummus into a bowl for extra flavor and nutrition!
- Salad Topper: Hummus makes an amazing salad dressing! Add a scoop of Basil Pesto Hummus to your favorite green salad along with a drizzle of vinegar.
- Sandwich Spread: This hummus adds a creamy layer of flavor to your favorite sandwich!
Tips for Beet Hummus
Make Pesto Hummus Vibrant Green: If your pesto isn’t fresh, it might not add the same vibrant green color to your hummus. If this is the case, add a few handfuls of fresh spinach into your food processor to add extra green color. Start with Dry Beans: Instead of using a can of chickpeas, start with dried chickpeas. This gives the dish the best flavor if you have time! Soak dried beans in water overnight, then drain. Bring the chickpeas to a low boil in a pot of water, and simmer for 1-2 hours, until softened. This recipe needs 3/4 cup dried chickpeas. What can be used instead of tahini? Tahini is a sesame paste used in a lot of Middle Eastern dishes. The flavor is unique and difficult to substitute. If you’re dying to try this but don’t have any, use additional olive oil (2 tablespoons) and consider using sesame seeds as a garnish. You can also omit it since the pesto adds so much flavor! Save Time: Buy premade pesto to save time! Then this recipe is literally just dumping a few things into the food processor and giving it a good spin!Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 221mg | Potassium: 110mg | Fiber: 3g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg