Pesto Hummus

Name: Pesto Hummus
Prep time: 10 min
Total time: 10 min
Yield: 8 ¼ cup each
Ingredients: 1 oz. can chickpeas; 1/4 cup lemon juice; 1/4 cup olive oil; 1/4 cup Tahini; 1/4 cup basil pesto; 1/4 tsp salt (or to taste); 1/8 tsp garlic powder (or 1 clove fresh)*

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
8 ¼ cup each
Calories
21278 kcal
Course
Appetizer, Others
Cuisine
International, gluten-free

Pesto Hummus

Nancy Wheeler

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Spiking a basic hummus recipe with a dollop of basil hummus adds big flavor. Use this herby pesto hummus for sandwiches, dipping, on pasta, and more!

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Ingredients

Servings

1 oz. can chickpeas $1.15
1/4 cup lemon juice $0.18
1/4 cup olive oil $0.48
1/4 cup Tahini $0.85
1/4 cup basil pesto $1.33
1/4 tsp salt (or to taste) $0.02
1/8 tsp garlic powder (or 1 clove fresh)* $0.02

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Instructions

Drain the chickpeas and add them to a food processor along with the rest of the ingredients.
Process the ingredients until smooth, adding a little water, olive oil, or drained liquid from the chickpeas to thin out the mixture if needed.
Garnish with a few whole chickpeas, a drizzle of olive oil, or a dollop of pesto, if desired.

Notes

*I used garlic powder this time instead of fresh garlic because it's a bit easier on the stomach. The pesto also contains garlic, so I didn't find I needed to add much. One clove of fresh garlic can be used in place of the powdered garlic.