Basil Pesto Hummus

Traditional hummus gets a flavor boost from fragrant basil pesto to create this delicious twist on the popular dip. 

When 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. :)

Even 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…

Last 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.

Guess 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. ;)

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

Your pita bread is waiting.

Basil Pesto Hummus

Liz Della Croce

Bright pesto and creamy hummus come together to create this addictive and flavorful dip perfect with veggies, pita or tortilla chips.

4.25 from 4 votes

Print Recipe

Prep Time 10 mins

Cook Time 7 mins

Total Time 17 mins

Course Appetizer

Cuisine American

Servings 6

Calories 73 kcal

Ingredients

  

1x2x3x

• 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

 

• 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.
• In a food processor or high speed blender, pulse together chickpeas, pesto, olive oil, lemon juice and salt.
• Puree mixture until smooth and creamy then spread on a platter and sprinkle with toasted pine nuts and minced basil.

Chef’s Notes

If the mixture is too thick, add up to ¼ cup of water or until desired consistency is reached.

Nutrition

Calories: 73kcalCarbohydrates: 4.1gProtein: 1.4gFat: 6gSaturated Fat: 0.9gPolyunsaturated Fat: 5.1gTrans Fat: 0gCholesterol: 0mgSodium: 104mgFiber: 0.9gSugar: 0.5g

Keyword hummus, pesto

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• How to Make and Freeze Basil Pesto
• Corn on the Cob with Lemon Basil Pesto
• Basil Pistachio Pesto
• Grilled Pesto Pizza with Pesto and Fresh Mozzarella
• Pesto Pasta Salad with Asparagus and Goat Cheese
• Mexican Layered Hummus Dip

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