Basil Pesto Hummus Recipe


Hummus is one of my favorite snacks. I pack it with my lunch along with some carrots and celery sticks for a healthy afternoon snack. Sometimes when my husband is out of town, I will just eat carrots and hummus for dinner. Don't judge, guys. Sometimes even I don't feel like cooking dinner! And carrots and hummus is a lot healthier than eating a carton of ice cream.

Which I have definitely never done. (She says as she looks around the room nervously.)


I buy so much hummus, sometimes I forget how easy it is to make at home. One of my favorite "flavors" to make at home is pesto hummus. I love pesto. I love hummus. Why not put the two together!?

One of the tricks I have picked up over the years of making my own hummus is microwaving the chickpeas in a little bit of the canning liquid before you blend them. It just makes the hummus so much more creamy! 

Also, can someone remind me next time I am taking picture in the kitchen to not wear a pink or red shirt. Geez! That pink glare is terrible!

Once the chickpeas are nice and toasty from the microwave, add them to a food processor then in the rest of the party- chickpeas, tahini, garlic, basil, and a bit of Parmesan. Then turn on your food processor and let that bad boy do the work for you. 

In seconds you will have delicious basil pesto hummus!


Of course this pesto hummus would make a great dip - pairing perfectly with pita chips and veggies! It would also be a great spread for sandwiches and wraps, or you can just put a big dollop on your salad. 


But I am just happy eating this delicious basil-chickpea dip with a big bad full of carrots. 


Prep Time: 10 minutes   Cook Time: 2 minutes   Total Time: 12 minutes


  • 1 can chickpeas (about 1 1/2 cups), drained, liquid reserved
  • 1/3 cup tahini
  • 1/2 cup basil, roughly chopped
  • 1/4 cup Parmesan
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 tsp sumac (optional)
  • salt and pepper to taste


  1. Add chickpeas into a microwave safe bowl. Pour in 2 tbsp of the canning liquid. Microwave for 1 minute to 1:30 minutes until warm.
  2. Add the chickpeas to the work bowl of a food processor and blend until it forms a paste-like consistency. Add in tahini, basil, Parmesan, salt, pepper, sumac, and half of the olive oil. Blend until smooth. Drizzle in oil as needed to get it to get the desired thickness. Add more if necessary.