Decadent pesto hummus will totally up your snacking game. Basil hummus is also a delightful spread to add some flavor and protein to sandwiches and wraps!
This pesto hummus recipe is an updated version of a dish I used to make when we'd have friends over to watch Lost. That should give you an idea of how long I've been making this hummus!
As a dip, it's a hit at parties and at snack time. You can also use basil hummus as a spread in sandwiches, wraps, etc. So good!
This is a really easy blender/food processor recipe -- you can make it in either. The key to successful pesto hummus is patience.
Truly, all you do to make this is throw everything into the blender or food processor and puree.
How long the blending takes depends on your blender, of course, but it also depends on what consistency you want. You can make it chunky, like I did, or keep blending until it's smooth and creamy.
Depending on your blender, your chickpeas, and whether you use the optional nutritional yeast, you may need to add a bit of extra liquid to achieve that texture goal. Just don't give up!
To reduce the amount of oil you need in this recipe, we are using the liquid from the canned chickpeas, aka aquafaba. There's more than enough liquid in the can for this, and you can freeze any leftovers to use in other dishes.
If your basil pesto is being stubborn, just add extra liquid by the tablespoon, and blend between additions. You don't need a fancy blender to make this at all. You just need to keep going.
The other thing I strongly suggest is that you give your blender breaks. Do not blend for more than a minute straight at a time. Blending continuously for too long can burn out your blender's motor!
So just blend, taste, blend again until you have the pesto hummus of your dreams!
How to serve and store
Like I mentioned above, this is a great dip! Serve it with pita chips, fresh veggies, crackers...anything you'd serve with conventional hummus.
It also makes a great spread for sandwiches and wraps.
Store any leftovers in an airtight container in the refrigerator. Leftovers will keep for three to five days.
You can also freeze leftovers in a freezer-safe container for up to three months. Let it thaw overnight in the refrigerator, then puree in your blender again before serving.
Basil pesto hummus
- 1 15-ounce can chickpeas - Drain, but reserve the liquid. No need to rinse.
- ½ cup fresh basil leaves - loosely packed
- 2 tablespoons cashews or pine nuts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast - optional
- 2 cloves of garlic
- salt and pepper - to taste
- Put all of the ingredients -- including ¼ cup of the reserved chickpea liquid -- into the blender or food processor, and puree until it reaches your desired consistency. If needed, you can add more chickpea liquid by the tablespoon until you get the results that you want.