The Lemon Bowl®

Home » Vegetarian Recipes » Basil Pesto Hummus

Basil Pesto Hummus

by 29 Comments

Jump to Recipe

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. :)

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.

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. ;)

LizRachelFortunately, 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

Course: Appetizer
Cuisine: American
Keyword: hummus, pesto
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 6
Calories: 73kcal
Author: Liz Della Croce
Bright pesto and creamy hummus come together to create this addictive and flavorful dip perfect with veggies, pita or tortilla chips.
Questions / Comments?
Print Recipe

Ingredients

  • 15 oz can chickpeas drained and rinsed
  • 1/4 cup prepared pesto
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 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 Information:

Calories: 73kcal | Carbohydrates: 4.1g | Protein: 1.4g | Fat: 6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 104mg | Fiber: 0.9g | Sugar: 0.5g
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
Questions or Comments?Click Here to send me a note or rate the recipe!
WANT MORE RECIPES?Sign up for my FREE NEWSLETTER and never miss a post!


Recipe Search

Reader Interactions

Comments

  4. [email protected]

    August 10, 2013 at 7:05 pm

    Liz,
    Hummus without tahini?! Now I know what to do when I’m all set to make hummus but realize at the last minute that I’m all out of, not chick peas, but tahini.
    Thanks!

    And Happy Birthday, Rachel!

    Reply

  7. Sara

    August 10, 2013 at 4:49 am


    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 :)

    Reply

    • Liz DellaCroce

      August 10, 2013 at 9:10 pm

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

      Reply

  10. Rachel Cooks

    August 9, 2013 at 1:18 pm

    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.

    Reply

  13. Miss @ Miss in the Kitchen

    August 9, 2013 at 9:48 am

    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!

    Reply

  14. Tieghan

    August 9, 2013 at 8:36 am

    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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Lemon Bowl has been featured on sites such as NBC,Good Housekeeping Magazine, Today Show, Cooking Channel and Many Others
Left Menu Icon