Go Back
–+ servings
Pesto Hummus in a bowl topped with pine nuts, pesto, and basil leaves.
Print Recipe
5 from 3 votes

Creamy Pesto Hummus

This creamy pesto hummus whips up in minutes and is loaded with flavor! Perfect for dipping veggies or pita bread, piling on a salad, or slathering on a sandwich!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American, Italian, Middle Eastern
Servings: 6
Calories: 212kcal
Author: Alissa Saenz

Ingredients

  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • ⅓ cup vegan basil pesto
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • ½ teaspoon salt, plus more to taste
  • Black pepper, to taste
US Customary - Metric

Instructions

  • Place the chickpeas, pesto, tahini, lemon juice, ½ teaspoon of salt and a pinch of black pepper into the bowl of a food processor fitted with an s-blade.
  • Blend the mixture until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
  • Taste-test the hummus and adjust any seasonings to suit your taste.
  • Serve.

Notes

This recipe makes about 1 ½ cups of hummus.

Nutrition

Serving: 0.25cups | Calories: 212kcal | Carbohydrates: 20g | Protein: 5.6g | Fat: 12.2g | Saturated Fat: 2g | Sodium: 725mg | Potassium: 161mg | Fiber: 4.6g | Sugar: 0.8g | Calcium: 69mg | Iron: 2mg