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

4 reader reviews / 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

REVIEW PRINT

Servings: 6

Ingredients

 

1/2x1x2x

• 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.

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Nutrition

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

Related Recipes:

• 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
• Tomato Caprese Skewers with Pesto
• Lemon Basil White Wine Spritzer

DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!