Pesto Hummus

Name: Pesto Hummus
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: 3 cups packed fresh basil; 2 tablespoons toasted pine nuts; 1 lemon; 1 garlic clove; ¼ cup good quality olive oil; ½ cup freshly grated Parmesan cheese; salt and pepper; 1 can; ¼ cup Tahini; ¼ cup good quality olive oil; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
2 cups
Calories
208 kcal
Course
Condiments
Cuisine
Italian

Pesto Hummus

Opal Moore

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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.

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Ingredients

Servings

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

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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.

Equipments used:

Notes

- Fresh basil is key to a good pesto-- make sure to really pack it tightly! - 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.

Nutrition Information

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Serving 1g Calories 208kcal (10%) Carbohydrates 4g (1%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 16g Cholesterol 5mg (2%) Sodium 190mg (8%) Fiber 1g (4%)