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Basil Pesto Hummus

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

Basil Pesto Hummus - The Lemon Bowl

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…

Creamy Basil Pesto Hummus Bite - The Lemon Bowl

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.

Middle Eastern Hummus with Pine Nut e1466790996704

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 - The Lemon Bowl

Basil Pesto Hummus

4.25 stars average
Bright pesto and creamy hummus come together to create this addictive and flavorful dip perfect with veggies, pita or tortilla chips.
PREP: 10 mins
COOK: 7 mins
TOTAL: 17 mins
Servings: 6

Ingredients
 

  • 15 oz can chickpeas (drained and rinsed)
  • ¼ cup prepared pesto
  • ¼ cup extra virgin 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.

Notes

If the mixture is too thick, add up to 1/4 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
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

29 Comments

  1. 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 :)

  2. 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.

  3. 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!

  4. 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!

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