Pesto Hummus

Pesto Hummus

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  • Prep Time


  • Total Time


  • Servings



  • 2

    (15 oz) cans of chickpeas

  • ¼

    cup tahini

  • Click to delete3 large garlic cloves

  • Juice of 1-2 lemons

  • ¼

    teaspoon salt, or to taste

  • ¼

    cup water

  • cups fresh basil leaves

  • ¼

    cup toasted pine nuts


Step One Click to deleteFirst, drain the cans of chickpeas and use a kitchen strainer to rinse them really well. Then, add them into a food processor with the tahini, garlic, lemon juice, and some salt. Pulse this several times and then add in a bit of water (1/4 cup to start) and allow the processor to run for 1-2 minutes until the mixture is completely smooth. Step Two Now, add the pesto ingredients (2-3 big handfuls of fresh basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of basil remain and the whole mixture has turned slightly green. PestoHummusProcessor Step Three At this point, the hummus isn’t finished; use your own judgement to finalize the flavors. Give it a taste and add anything else you think it needs. If you feel it needs more pesto flavor, add more basil. Does it need more brightness? Add salt. More creaminess? Another tablespoon of tahini will do the trick. When you’re happy with the flavors, transfer to a sealed container and allow to refrigerate for at least an hour or two, where the flavors will meld and intensify, before serving with pita chips, pita bread, sandwiches, pasta, or just a spoon


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