Pesto gets the hummus treatment in this deliciously vegan pesto basil hummus recipe.
I am a pesto fiend, but it’s not necessarily the kind of thing I can eat by the spoonful. But when it mixes with hummus, which is often the perfect vessel for other flavors to shine through, magic happens. This recipe for a pesto basil hummus takes the best of Italy and the Middle East and marries them together in a simple, aromatic dip full of flavor. Enjoy (by the spoonful)!
Unlike traditional pesto, I’ve taken the parmesan out of the mix to keep the pesto basil hummus vegan. And unlike traditional hummus, I’ve also taken the liberty to nix tahini. Without stinting on flavor, this pesto basil hummus recipe cuts down on calories, so you can eat more of it without the afterthought.
Pesto Basil Hummus Recipe
Makes about 3 cups
- ¼ cup pine nuts, lightly toasted
- 2 cups packed basil leaves
- 30-ounces cooked garbanzo beans
- 3 cloves garlic, minced
- ¼ cup olive oil
- 1/3 cup freshly-squeezed lemon juice
- Salt and pepper to taste
In a food processor, add the basil leaves and pulse until finely chopped. Add in the garbanzo beans, pine nuts, garlic, olive oil, lemon juice, and salt and pepper. Blend until smooth. Stop to taste the mixture as you go along, adding more salt and pepper or lemon juice to adjust the overall taste to your preferences. Add up to a few tablespoons of water in order to thin out the consistency. Once smooth, serve the vibrant green mixture in a bowl alongside vegetable crudités or toasted pita. You can also fold the mixture into a pasta or a salad. Enjoy!
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Basil Pesto Hummus Image from Shutterstock