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Hi, can you handle yet another hummus recipe?! The answer better be yes, because this is a tasty one! Pesto Hummus! You guys, it’s two of the best dips in the world combined!
If you haven’t noticed yet, I am pretty obsessed with hummus. I usually make a double batch of my go to hummus every week. It’s my favorite way to consume large amounts of fresh veggies. Plus it’s super easy to make and healthy to eat. Lately I have been into experimenting with other flavors of hummus: Ranch Hummus, Beet Basil Hummus, Smoky Sun Dried Tomato Hummus and now this Pesto Hummus. Oh, what a tasty experiment it’s been!
This summer Paul and I planted a little vegetable and herb garden. I had visions of a plethora of basil leaves. I would make all the basil pesto and Caprese salads that we could handle eating. My poor little basil plants did not flourish. Aside from a few scrappy basil leaves here and there, I definitely did not have enough for making pesto. Each summer our garden seems to improve a little. We are learning, slowly. If you are one of those people who has amazing garden success with fields of basil and tomato plants as far as the eye can see, please teach me your ways! We can be best friends – I will come over and turn your beautiful basil leaves into pesto and then also some Pesto Hummus!
So, let’s ignore the fact that yesterday was officially the last calendar day of summer – sad face emoji – and focus on this one last summertime recipe!
This Pesto Hummus is everything the end of summer should be and more. It’s bursting with fresh basil flavor, garlicky goodness, cheesy Parmesan from the pesto plus the creamy, smooth richness from the hummus! I mean, how can you not want to stuff your face with all the fresh veggies and all the Pesto Hummus?!
If you do have that bountiful basil garden, then this recipe is the ultimate way for you to use up all of that basil before the bitter cold frosts get ahold of it! OR you could be all urban like and do what I did: buy the basil at the store. Not as much fun as picking it from your own garden, but it’s better than not making Pesto Hummus altogether!
Once you have devoured this Pesto Hummus, it’s time, my friends, to embrace fall. Let’s celebrate the cooler weather by turning on the heat in our kitchens and making all of the baked goods, pumpkin spiced nummies, roasting all the squash and sipping all of the soul-warming soups!
Pesto Hummus
- Yield: 4 to 6 1x
- Category: Appetizer, Snack, Side, Dips & Sauces
- Cuisine: Vegetarian, Vegan, Gluten Free
Description
Pesto Hummus has all the fresh flavors of basil hummus combined with the creamy, rich flavors of hummus. Two ultimate dips combined!
Ingredients
- PESTO:
- 1 1/2 cups fresh basil leaves
- 1 cup baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup roasted, salted sunflower seeds*
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- HUMMUS:
- 1 can chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 teaspoons tahini paste (sesame butter)
- 1 to 2 garlic cloves
- 2 to 3 tablespoons cold, filtered water
- Salt and pepper to taste
- FOR SERVING:
- Fresh cut veggies:
- Cucumbers
- Bell peppers
- Carrots (etc)
- Gluten Free crackers
Instructions
- PESTO:
- Place the basil leaves, spinach leaves, grated Parmesan cheese, and sunflower seeds in the bowl of a food processor. Pulse until small bits remain.
- Add the lemon juice, olive oil, and salt and pepper. Pulse until everything is well combined. Taste and adjust seasoning as needed.
- Remove the pesto from the food processor and put it into a dish. Set aside.
- HUMMUS:
- Returning to the empty food processor add the chickpeas, lemon juice, tahini paste, garlic cloves and 2 tablespoons of the water. Blend until smooth, about 2 minutes.
- Add another tablespoon of water if it seems too thick or too dry.
- Add the reserved pesto back into the food processor, along with the hummus. Pulse until the pesto is well combined.
- Taste and adjust seasoning as needed. Make sure to add enough salt to bring out the flavors.
- Serve immediately with any kind of fresh cut veggies you prefer (my favorites are listed above) or gluten free crackers.
- Store leftovers in the refrigerator for up to 4 to 5 days.
Notes
*Can sub pine nuts for the sunflower seeds. Pine nuts are more traditional for pesto, but they are really expensive so I used a cheaper option. You could also try mixing it up with some other kind of chopped nuts. Almonds, pecans, or walnuts would all be a good flavor variation.
Nutrition facts are based on 6 servings. It does not include any veggies or crackers since everyone likes to serve it with different veggies.
More awesome hummus recipes:
Smoky Sun Dried Tomato Hummus
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