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Creamy pesto hummus in a white round bowl, topped with basil pesto.

Pesto Hummus Dip

Creamy pesto hummus made with chickpeas, basil pesto, tahini, lemon, and olive oil. This healthy, herb-packed dip is fresh, flavorful, and perfect for snack boards, sandwiches, and bowls.
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Author Kori Butler
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer and Snack Recipes
Cuisine American
Servings 8
Calories 192 kcal

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.
    Ingredients for pesto hummus being added to a small handheld blender.
  • 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.
    Blending the ingredients for pesto hummus until creamy.
  • 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.
    Pouring the creamy pesto hummus into a white round bowl and serving with basil pesto on top.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use a well-balanced pesto so the hummus doesn’t taste overly garlicky or oily. Blend the tahini and lemon first for a smoother texture, then add the remaining ingredients. If the hummus feels too thick, thin with cold water a tablespoon at a time until creamy.
VARIATIONS: Stir in a tablespoon of grated Parmesan for a more classic pesto flavor. Swap in spinach-basil pesto for a softer green color. Add a pinch of crushed red pepper for gentle heat.
SERVING SUGGESTIONS: Serve with pita, crackers, or fresh vegetables. Spread on sandwiches or wraps, or dollop onto grain bowls and pasta salads for a herby, creamy boost.

Nutrition

Calories: 192kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 389mgPotassium: 115mgFiber: 3gSugar: 1gVitamin A: 370IUVitamin C: 2mgCalcium: 58mgIron: 1mg
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