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Basil Pesto Hummus

Basil Pesto Hummus

The refreshing taste of pesto, mixed with the earthy notes of hummus, make a can't miss appetizer dip you'll keep in rotation all summer long.
From start to finish 15 minutes
Course Appetizer
Cuisine Mediterranean


  • Food Processor or Blender


  • 1 15 oz can chickpeas reserve liquid
  • 2 tbsp tahini
  • 2/3 cup fresh basil tightly packed, stems and all!
  • 6 cloves garlic
  • 2 tbsp walnuts or pine nuts
  • 1/4 cup lemon juice
  • 1/4 cup shredded parmesean cheese
  • salt to taste


  • Combine all the ingredients together in a food processor or blender.
  • If you want a smoother texture, add the reserved liquid from the chickpeas.
  • Optional: Chill in the fridge for 3 hours. I think the flavor is better cold!


A note to those with a sesame allergy:
A friend asked me for a hummus recipe without tahini, since her daughter is allergic to sesame. On one of my rounds of making it, I left out the tahini and tried it before adding it in. Tahini is technically what makes it a hummus, but the flavor was delicious without it! 
Keyword appetizer, dip, healthy, hummus, vegeterian