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Dips make great quick and easy appetizers. If you’re a pesto lover, you’ll love this delicious homemade pesto hummus recipe.
Smooth and creamy, this pesto hummus is a healthy, delicious dip that’s packed with flavor! Not only is it the perfect appetizer, but it’s ready in just 5-minutes.
Easy Homemade Pesto Hummus
Homemade pesto hummus is a delicious keto and gluten-free appetizer that has a ton of traditional ingredients like chickpeas, fresh parmesan cheese, garlic, olive oil, basil, and lemon juice. It’s a quick and easy way to incorporate healthier snacks and appetizers into your diet. Additionally, it makes a great spread for sandwiches and wraps.
Pesto hummus is one of the easiest dips to make. It’s simple because you just throw everything into a food processor, and it requires almost no prep, other than measuring your ingredients. If you like quick and easy snacks or appetizers, this recipe is for you.
How To Make Pesto Hummus
For pesto hummus, you will need quite a few spices and seasonings to get the complex flavors that make this appetizer truly mouth watering. Here’s what you will need:
- Fresh basil– Fresh basil is key to this recipe. When measuring it, make sure to really pack it tightly.
- Toasted pine nuts– If you don’t like or can’t find any pine nuts, you can always use walnuts instead, or you can leave them out completely.
- Lemon– The lemon is used to add lemon juice to the pesto which adds great acidity and freshness.
- Garlic cloves– Minced garlic is a classic addition to pesto hummus, but feel free to substitute it with ¼ teaspoon of garlic powder.
- Olive oil– Olive oil helps thin the pesto and hummus to create a smooth dip.
- Parmesan cheese– Cheese makes everything better, and freshly grated parmesan cheese really amps up the flavors.
- Chickpeas– Chickpeas are the base for hummus. We used canned, but you can use dried chickpeas if you prefer. Just be sure to cook them until they are very soft.
- Tahini– This is a Middle Eastern condiment made from toasted ground hulled sesame. It adds extra nuttiness and creaminess to the hummus.
Once you’ve gathered and measured all your ingredients, the rest of the recipe is a breeze! You’ll make the pesto first, then the hummus, and then you’ll combine the two for a delicious pesto hummus!
Make the Pesto
- First, add the basil, pine nuts, lemon juice, and garlic to a bowl. Then, pulse the ingredients about 10-times with a food processor.
- Next, with the food processor running, slowly add in your olive oil and pulse until it’s fully incorporated.
- Mix in the freshly grated parmesan. Season with salt and pepper to taste.
- Place your pesto in a small bowl and set it to the side.
Make the Hummus
- Once the pesto is done, add the chickpeas and tahini to the food processor and pulse about 15-times to combine.
- With the food processor on, slowly add the olive oil and pulse until the hummus is your desired consistency or about 30-seconds.
Combine the Pesto and Hummus
- Next, add ¾ of your pesto to the food processor with the hummus. Pulse to combine.
- Transfer the pesto hummus to a serving bowl, and top it with the rest of the pesto.
- If you choose, drizzle with olive oil, and top it with additional toasted pine nuts, fresh lemon zest or flaky sea salt.
Tips and Tricks to Perfect Pesto Hummus and FAQs:
- You don’t need to wash the food processor after making the pesto.
- For super creamy, silky hummus, warm the chickpeas before blending them. You can heat them in the microwave for 30-seconds, and then blend.
- If you feel the pesto hummus is too thick, add 1 tablespoon of water at a time until it reaches your desired consistency.
- I use a food processor when making hummus as I find it’s the best way to get a smooth consistency. I would recommend the Cuisinart Food Processor.
FAQs
Nope! For this recipe, you won’t have to cook anything at all. However, if you would like to heat the chickpeas for a smoother consistency, you can place them in the microwave for about 30-seconds on high.
This pesto hummus recipe will only take you a few minutes to measure the ingredients, and about 5 minutes to blend everything. Altogether, you should have a delicious dip or spread ready to go in about 10-minutes.
You will want to store it in an airtight container in the fridge if you have any leftovers. Pesto hummus stays fresh for about 3-days in the refrigerator.
Yes, you can but you’ll have some added steps. To use a blender, you will want to boil the chickpeas for about 15-minutes before blending them. This step softens the chickpeas, so that you have a smoother consistency.
Pesto hummus is a healthy and keto-friendly dish. It only has 4 grams of carbs which is great for those who are on a diet or want a healthier snack. Just be careful with what you use the pesto hummus on.
What To Serve With Pesto Hummus
The delicious herbal flavor that pesto hummus imparts makes this dip perfect for vegetables, spreading on sandwiches, or on wraps. Additionally, it’s great with eggs. It is delicious on my Ranch Diced Pork Lettuce Wraps, Easy Ham and Cheese Sliders, and placed on top of my Fried Egg Cheesy Veggie Homefries Skillet. Additionally, you can use it as a spread or dip for breads, crackers, my Easy Baked Parmesan Crisps or my Easy Keto Tortilla Chips.
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Pesto Hummus Recipe
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Pesto Hummus
Equipment
Ingredients
For the Pesto
- 3 cups packed fresh basil
- 2 tablespoons toasted pine nuts
- 1 lemon juiced
- 1 garlic clove minced
- ¼ cup good quality olive oil
- ½ cup freshly grated parmesan cheese
- Salt and pepper to taste
For the Hummus
- 1 can 15 ounces chickpeas, drained and rinsed
- ¼ cup tahini
- ¼ cup good quality olive oil
- Salt and pepper to taste
Instructions
- For the Pesto. Add the basil, pine nuts, lemon juice, and garlic to the bowl of a food processor and pulse until the basil is in small pieces– about 10 pulses.
- With the food processor running, slowly add the olive oil and pulse until all of the olive oil has been incorporated.
- Next add the parmesan cheese and mix to combine. Season with salt and pepper to taste.
- Remove the pesto to a small bowl (no need to wash the food processor before making the hummus).
- For the Hummus. Add the chickpeas and tahini to the food processor and pulse to combine– about 15 pulses.
- With the food processor on, slowly add the olive oil. Pulse until the hummus is your desired consistency. I like smooth hummus so I pulse for 30 seconds.
- Add ¾ of the pesto to the food processor and pulse to combine. If the hummus is too thick for your desired consistency, add 1-2 tablespoons of water and pulse again until smooth.
- Transfer the hummus to a serving bowl and top with the reserved pesto and a drizzle of olive oil. You can also top with toasted pine nuts, fresh lemon zest, or flakey sea salt if you prefer.
- Store any leftover hummus in an airtight container in the fridge for up to three days.
Notes
– Feel free to leave the pine nuts out or swap them for toasted walnuts.
– Lemon adds great acidity and freshness. I highly recommend freshly squeezed juice.
– Garlic is a classic addition in both hummus and pesto.
– Olive oil helps thin the pesto and hummus to create a smooth dip.
– Parmesan cheese adds a bit of nuttiness and saltiness.
– Chickpeas are the base of our hummus. Make sure to drain and rinse them very well.
– Tahini adds extra nuttiness and creaminess to the hummus.
