Pesto Hummus Recipe
Creamy Pesto Hummus made with chickpeas, basil pesto, tahini, and garlic.Ready in just 15 minutes and perfect for dipping or spreading.A fresh Mediterranean-inspired appetizer for any occasion.
Ingredients
- 1 can chickpeas drained (approx. 398 ml or 13.5 oz)
- 1/2 cup basil pesto
- 1/4 cup tahini
- 1 large garlic clove
- 3 Tbsp lemon juice
- 2 tsp white wine vinegar
- 2 Tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Drain the canned chickpeas in a sieve and rinse well under cold water.
- Add the chickpeas, basil pesto, tahini, garlic, lemon juice, white wine vinegar, olive oil, salt, and black pepper to a large food processor.
- Blend until the Pesto Hummus becomes creamy with a slightly textured consistency.
- Taste and adjust the seasoning as needed.
- For a thinner hummus, add a splash of water or a little extra olive oil while blending.
- Serve immediately with vegetables, crackers, pita bread, or sandwiches.
Notes
- Serve with toasted pita chips, fresh cucumber slices, or roasted vegetables.
- Add extra lemon juice for a brighter flavor.
- Pine nut pesto or spinach pesto both work well in this recipe.
- Garnish with olive oil, fresh basil, or toasted pine nuts before serving.