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overhead shot of white bowl of pesto hummus
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Pesto Hummus

This pesto hummus is super creamy and kicked up a notch by you guessed it - pesto.
Course Appetizer
Cuisine Middle Eastern
Prep Time 5 minutes
Total Time 5 minutes
Servings 16
Calories 182kcal
Author Ryan Beck

Ingredients

  • 1 (15 oz can) chickpeas (rinsed and drained)
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • ½ cup pesto
  • ¼ cup tahini
  • ¼ cup olive oil
  • ¼ teaspoon sea salt

Instructions

  • Add all ingredients to food processor. Puree to make smooth, about 45 second to 1 minute. Add reserved chickpea water if needed to reach desired consistency. I usually add about 2-3 tbsp. Serve immediately or store in fridge until ready.

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.

Nutrition

Serving: 1tablespoon | Calories: 182kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 220mg | Fiber: 4g | Sugar: 2g