Pesto hummus is what happens when your favorite basil pesto meets a creamy, dreamy hummus recipe - and the result is bright, herby, and seriously craveable. It's fresh, herby, and made with wholesome ingredients like chickpeas, tahini, olive oil, and fresh lemon juice.
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The backstory.
I've always believed a good pesto can wake up just about anything. Fresh basil, good olive oil, a squeeze of lemon juice, maybe a little garlic - it's bright, bold, and full of life. So folding those flavors into creamy hummus just makes sense. You get that classic basil pesto energy blended with smooth chickpeas and tahini, creating something that feels elevated but still totally doable for everyday food.
xoxo Kori
It's a must-make.
Pesto hummus is what you make when you want something that tastes impressive but takes almost no effort. It's bold, creamy, and layered with that unmistakable basil pesto flavor - the kind of dip that quietly steals the spotlight on the table.
- It's packed with fresh flavor. Basil pesto, fresh basil leaves, and lemon juice give this hummus recipe a bright, garden-fresh taste.
- It's wholesome and plant-forward. Chickpeas, tahini, and olive oil create a nourishing dip that fits beautifully into a flexitarian lifestyle.
- It's incredibly easy. Toss everything in a food processor and blend - that's it. Ten minutes and done.
- It works with everything. From pita chips to sandwiches to bowls, this pesto hummus dip plays well with just about any meal.
"If basil pesto is the life of the party, hummus is the friend who makes everyone feel welcome - together, they're unstoppable."
Let's talk texture and flavor.
The first bite is silky smooth with a bold swirl of basil pesto running through it. The tahini brings nutty richness, olive oil adds that soft, velvety finish, and fresh lemon juice keeps everything bright and balanced. Depending on your pesto recipe, you might notice subtle garlic notes or even a hint of pine from toasted pine nuts. It's smooth, savory, and layered with flavor - the kind of hummus you go back for "just one more" scoop.
What you'll need.
Here's what your going to need to make pesto hummus.
- Chickpeas: The creamy base of this hummus recipe. They give body, plant-based protein, and that classic smooth texture we all love in hummus.
- Tahini: Nutty sesame paste that adds richness and helps create a silky finish.
- Fresh basil pesto: The star of the show. Use your favorite pesto recipe - homemade easy pesto or store-bought both work.
- Fresh lemon juice: Brightens everything up and keeps the flavor fresh and lively.
- Extra virgin olive oil: Adds smoothness and depth to the overall taste.
- Kosher salt: Enhances and balances all the ingredients.
- Cold water: The secret to ultra-creamy hummus. Adjust as needed to get the perfect consistency.
- Optional garlic: For an extra layer of savory flavor if your pesto isn't already garlicky.
- Optional garnish - fresh basil leaves: A simple, beautiful finish that highlights the basil flavor.
If you're in the mood to keep the hummus creativity going, I've got you covered. My Beet Hummus is vibrant and naturally sweet with a beautiful earthy depth - it's a total showstopper on a snack board. For something rich and savory, try the Sun-Dried Tomato Hummus, which brings bold Mediterranean-inspired flavor. If you're craving something a little smoky, the Roasted Bell Pepper Hummus delivers creamy texture with just the right hint of charred sweetness. And if you're a pickle fan, you have to try the Dill Pickle Hummus - it's bright, tangy, and packed with bold dill flavor.
Customize it your way.
Basil pesto hummus is flexible, and it's easy to add your own twist.
- Swap half of the basil pesto with sun-dried tomato pesto for a deeper, slightly sweet flavor twist.
- Swap the olive oil garnish for a drizzle of chili oil on top for a subtle spicy finish.
- Replace part of the chickpeas with white beans for a slightly lighter, extra-creamy texture.
- Add toasted pine nuts on top instead of plain olive oil for crunch and a nutty finish.
Flexible dietary swaps.
Pesto hummus is easy to adapt to fit different dietary needs.
- Dairy-Free: Use a dairy-free or vegan pesto made without parmesan cheese.
- Sesame-Free: If avoiding tahini, substitute it with sunflower seed butter or a mild cashew butter. The flavor will shift slightly but the texture will stay creamy.
- Vegan: Choose a vegan pesto and skip any parmesan garnish to keep the recipe fully plant-based.
- Lower-Sodium: Use low-sodium chickpeas and reduce or omit the added salt. Taste first, since pesto can already contain salt.
How to make basil pesto hummus.
With just a few simple ingredients and a good food processor, pesto hummus comes together fast
- Add the chickpeas, tahini, basil pesto, lemon juice, olive oil, salt, and water to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Adjust the texture by adding more cold water, one tablespoon at a time, until perfectly silky.
- Taste and adjust with additional lemon juice or salt if needed, then spoon into a bowl and garnish.
How to serve it.
Pesto hummus is one of those recipes that instantly upgrades whatever it touches.
- Serve with pita chips, sliced cucumbers, bell peppers, or warm flatbread.
- Spread it onto a sandwich or wrap instead of mayo for bold, herby flavor.
- Add a dollop to grain bowls, roasted vegetables, or pasta salads.
- Pair it with olives, nuts, and fresh vegetables for an easy, fresh snack board.
Kori's tips.
- Blend the tahini and lemon juice first if you want an extra smooth texture before adding the remaining ingredients.
- Use a well-balanced pesto so the hummus doesn't taste overly garlicky or oily.
- Thin with cold water instead of more olive oil to keep it creamy but not heavy.
- Scrape down the sides of the processor bowl at least once for the smoothest finish.
- Taste before adding extra salt - pesto can already be salty.
FAQ's
Store pesto hummus in an airtight container in the refrigerator for up to 4 to 5 days. A thin layer of olive oil on top can help keep it fresh.
Yes. Place it in a freezer-safe container with a little room for expansion. Thaw in the refrigerator and stir well before serving. The texture may soften slightly, but the flavor will still be delicious.
Absolutely. A homemade pesto recipe made with fresh basil, olive oil, garlic, and toasted pine nuts will give this hummus incredible depth of flavor.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Pesto Hummus
Ingredients
- 15 ounce can chickpeas (drained and rinsed)
- ¼ cup tahini (well stirred)
- 5 ounces fresh basil pesto (homemade or store-bought)
- 2 tablespoons fresh lemon juice (plus extra to taste)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt (plus more to taste)
- 4 tablespoons cold water (plus extra as needed)
- Optional: small clove of garlic (do a taste test before adding garlic - some pesto sauces are very garlicky)
- Optional garnish: Fresh basil leaves
Instructions
- Add the chickpeas, tahini, pesto, water, lemon juice, olive oil, and salt to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Adjust consistency by adding additional water 1 tablespoon at a time until you're happy with the consistency.
- Taste and adjust with more salt or lemon juice if needed. Garnish with additional pesto sauce, fresh basil, and a drizzle of olive oil if desired.
Kori's Tips
Nutrition
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