Basil Pesto Hummus with Toasted Pine Nuts

Traditional hummus gets a flavor boost from fragrant basil pesto to create this delicious twist on the popular dip. 
Basil Pesto Hummus - The Lemon BowlWhen my friend Brandy asked if I wanted to join her to celebrate my friend Rachel’s 30th Birthday it took me all of 3 seconds to say YES! With a theme as perfect as “Drinks & Little Bites” I would be hard pressed to say no. :)

Birthday for Rachel - The Lemon BowlEven though I know Rachel loves popcorn, I also know that she loves Lebanese food. You see, she lives outside of Detroit in the Lebanese food mecca of the country. To say that I’m jealous would be a complete understatement. Of course, I knew that I had to make hummus because not only is it one of her favorite snacks but we also shared a funny hummus experience that I’ll never forget. Grab the popcorn, it’s time for a quick story…

Creamy Basil Pesto Hummus Bite - The Lemon BowlLast fall, Rachel and I were working our butts off preparing to host the first ever Taste of Michigan blogging conference. Before the luncheon, I was scheduled to demonstrate my Great Aunt Vieve’s Classic Hummus with Toasted Pine Nuts recipe using a beautiful KitchenAid food processor.

Middle Eastern - Hummus with Pine NutGuess what I forgot to bring to a live hummus cooking demonstration? Chickpeas. Guess what the restaurant didn’t have in their pantry for me to borrow? Chickpeas. Awesome. Guess who doesn’t love spur-of-the-moment surprises during an event she has spent 43,418,308 hours planning? My girl Rachel. ;)

LizRachelFortunately, she kept me as a friend anyway and the rest is history. Happy 30th Rachel!!! xoxo

Your pita bread is waiting.

5.0 from 2 reviews
Basil Pesto Hummus with Toasted Pine Nuts
 
Prep time
Cook time
Total time
 
Bright pesto and creamy hummus come together to create this addictive and flavorful dip perfect with veggies, pita or tortilla chips.
Author:
Recipe type: Appetizer
Ingredients
  • 15 oz can chickpeas - drained and rinsed
  • ¼ cup prepared pesto
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ cup toasted pine nuts - optional garnish
  • 2 tablespoons minced fresh basil - optional garnish
Instructions
  1. Pre-heat oven to 350 degrees and spread pine nuts in even layer on a baking pan. Bake for 5-7 minutes or until browned; let cool.
  2. In a food processor or high speed blender, pulse together chickpeas, pesto, olive oil, lemon juice and salt.
  3. Puree mixture until smooth and creamy then spread on a platter and sprinkle with toasted pine nuts and minced basil.
Notes
If the mixture is too thick, add up to ¼ cup of water or until desired consistency is reached.
Nutrition Information
Serving size: 2 tablespoons Calories: 73 Fat: 6 g Saturated fat: .9 g Unsaturated fat: 5.1 g Trans fat: 0 Carbohydrates: 4.1 g Sugar: .5 g Sodium: 104 mg Fiber: .9 g Protein: 1.4 g Cholesterol: 0 mg

Ready for more party treats? Check out these other tasty drinks and bites from a few of Rachel’s closest friends:

Red Cherry Sangria from Sam (Sweet Remedy)

Blueberry Limeade from (Miss in the Kitchen)

Homemade Blueberry Vodka and Lemon Cocktail from Brandy (Nutmeg Nanny)

Heirloom Tomato Bacon Shortcakes from Audra (The Baker Chick)

Cherry Bourbon Soda from Heather (Farmgirl Gourmet)

Easy S’mores Popcorn Pops from Shanna (Pineapple Coconut)

BTW – people often ask me for gluten free appetizer ideas and hummus is a perfect solution because it is naturally gluten free! Want more gluten free recipe inspiration? Head over to the Udi’s Gluten Free Community today!

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Comments

  1. says

    You are such a nice friend, Liz! This basil pesto hummus looks and sounds incredible! I am always supper excited when the words basil pesto are included in a dish. YUM!

  2. says

    I so wished to attend the Taste of Michigan with you and Rachel, what a fun event. I had to laugh about the chickpeas, that sounds like something that would happen to me!

    I love pesto and I’m pretty sure I could devour this whole dish of hummus!

  3. says

    First of all, I hate that photo of me, lol. But moving on from my fat pregger face, thank you SO much for being a part of this party! Wish we could all celebrate in person. This hummus looks amazing. xo

    PS: I wasn’t even mad about the Taste of MI hummus craziness. It was hysterical…after all that planning. Too funny.

  4. Sara says

    That looks like a cool twist to hummus! I usually don’t like other manipulated versions of hummus. Specially when there’s no hummus (chick peas) in it!!
    I think it will be cool too to use cilantro instead of basil and lime instead of lemon. And hey! I have to add cumin. Usually chick peas or any peas cause some gases we believe that you get rid of it by cumin.
    Thank you very much for the recipe :)

    • Liz DellaCroce says

      I don’t normally like manipulated hummus versions either but this was a natural fit. Love your suggestions too!

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