Pesto Hummus

This pesto hummus recipe is super creamy and kicked up a notch by you guessed it - pesto. It works great as a dip or spread.

Who doesn't love a dipping vehicle, whether it is something a little more healthy like white bean hummus or loaded with cheese like beer cheese dip or smoked queso.

To be honest, hummus is a go-to of mine when it comes to easy and healthy appetizers. While you can buy at the store, where is the fun in that?

And with that in mind, I like to mix and match flavors. With my favorite sauce of all time being pesto, I thought it would be a tasty addition and I wasn't disappointed.

This pesto hummus has the traditional ingredients, but you just add some pesto, whether it is store-bought or homemade. Either way, everyone will love it!

Jump to:

• Ingredient Notes
• Step-by-Step Photos
• FAQs
• Best Pesto
• What to Eat with Hummus
• Pro Tips/Recipe Notes
• Other Appetizer Recipes
• Pesto Hummus

Ingredient Notes

• Chickpeas - the base bean for most hummus recipes. You can also use white beans.
• Lemon - adds some brightness/acidity that is needed to offset some of the fat.
• Pesto - I personally like to use homemade pesto, but you can also use store-bought.
• Tahini - creates a smooth texture and adds flavor.
• Olive oil - thins out the hummus slightly and adds fat.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Add all ingredients to food processor and puree until smooth. Add the reserved chickpea water if you need it to reach desired consistency.

FAQs

Best Pesto

While store-bought works just fine, I like to make my own for this pesto hummus recipe. I have quite a few varieties, from kale pistachio pesto to almond basil pesto.

Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts.

You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don’t put as much olive oil in my pesto recipes as others.

Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula

Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds

What to Eat with Hummus

You can dip almost anything in this pesto hummus and it will taste great. Some dip options include:

• Pita bread
• Chips - pita chips, pretzels, rice crackers, etc...
• Fresh vegetables - carrots, red peppers, celery, cucumbers, broccoli, etc...

Pro Tips/Recipe Notes

• Use a food processor, not a blender to make the hummus. The wider base is just better for homemade hummus.
• While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemon and you'll notice a difference in flavor.
• Use quality tahini and olive oil as it lends to the flavor of the hummus.
• Reserve the liquid from the canned chickpeas and use in place of water to get the consistency you want.

Other Appetizer Recipes

If you’ve tried this pesto hummus recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.