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Basil Pesto Hummus

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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. ;)

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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

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 Pin Rate
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 DellaCroce

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 Facts
Basil Pesto Hummus
Amount Per Serving
Calories 73 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 0.9g 5%
Trans Fat 0g
Polyunsaturated Fat 5.1g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrates 4.1g 1%
Dietary Fiber 0.9g 4%
Sugars 0.5g
Protein 1.4g 3%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @thelemonbowl on Instagram

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)

 

You May Also Like:

Chicken and Hummus Tartine with Tahini Sauce
Greek Hummus Layer Dip
How to Make and Freeze Basil Pesto
Hummus BLT Sandwiches

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Comments


  7. 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

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

      Reply

  10. 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. 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. 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

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