There’s nothing quite like a bright and zesty pesto hummus to really pump up a party. It’s got all of the creamy goodness you know and love in a classic hummus recipe, plus the vibrant flavors of a fantastic homemade pesto. Together they create a vegan pesto hummus that is perfect for scooping with crackers, veggies, or any of your favorite dippers.
Creamy and refreshing hummus is a great appetizer or snack to serve at picnics, parties, and barbecues. There are so many different variations that can be made, from classic hummus recipes to flavorful roasted red pepper hummus and peppy (and pretty!) beet hummus.
This vegan pesto hummus recipe is just the right combination of sophisticated and fun, and is sure to please everyone at your next gathering. It starts with a simple chickpea and tahini base, but then adds pesto goodies – like fresh basil and pine nuts – for a wonderfully unique and utterly delicious dip.
Seriously, it. Each scoop is bursting with vibrant, fresh and earthy flavor that makes you want more. Plus, this no-cook vegan hummus with pesto recipe can even be made ahead for a shareable snack that’s as easy to make as it is yummy to eat.
- Chickpeas – aka garbanzo beans, rinsed and drained
- Fresh basil leaves – rinsed and dried
- Fresh parsley – rinsed and dried
- Tahini – sesame seed paste
- Lemon juice – freshly squeezed
- Garlic cloves – peeled
- Pine nuts – raw or toasted
- Nutritional yeast – I like Bob’s Red Mill Nutritional Yeast
- Salt and pepper – to taste
- Water – as needed
- Olive oil – for the perfect creamy hummus texture
How to Make Pesto Hummus
This no-cook hummus recipe is ready in just 3 easy steps:
- Add all of the ingredients – except for the olive oil – to a food processor. Blend until smooth, scraping the sides down with a spatula as needed.
- While the food processor runs on low speed, pour in the olive oil. Keep the processor running for just a few more seconds to blend everything together.
- Transfer the hummus to a bowl to serve right away, or to an airtight container to keep in the fridge until ready to enjoy.
Tips to Prepare the Best Hummus with Pesto
- Be sure to use fresh basil leaves that have not bruised or gone bad. Once the basil starts to wilt it no longer has the same vibrant flavor.
- Take care to add the olive oil slowly to the food processor. This will properly emulsify the oil in the pesto hummus for a perfectly creamy and smooth consistency.
- Personally, I enjoy the flavor of raw pine nuts used in this vegan pesto hummus recipe. However, if you’d like a more mellow taste you can briefly toast the pine nuts before blending. Bake the pine nuts on a cookie sheet for about 5 minutes in a 375 degree preheated oven to quickly toast. But be careful to not burn them – burnt pine nuts have a terribly bitter taste that will ruin your hummus.
- As-is this recipe calls for 2 tablespoons of water. If your hummus seems a bit thick you can add one more tablespoon, and blend again. Continue to add water in tiny splashes and blend until you get the consistency you like best.
There are a few ingredients you can swap and still create a magically flavorful pesto hummus.
- Fresh parsley can be omitted – instead use more fresh basil or baby spinach leaves.
- No tahini? No problem. To make hummus without tahini simply substitute with your preferred nut butter. Cashew butter, almond butter, peanut butter, or sunflower butter are all good alternatives.
- Pine nuts can be swapped with other nuts, like cashews, almonds, or walnuts.
You can eat the hummus at room temperature, or chill in the fridge for 30 minutes or so to enjoy cold.
Add some extra pine nuts, fresh basil leaves, and a drizzle of olive oil on top for some tasty flair.
Serve vegan pesto hummus with your choice of pita chips or crackers, fresh veggies, or use as a spread on veggie sandwiches. Some of my favorite healthy snackies to scoop hummus are slices of crunchy radishes, cucumber spears and celery sticks, and sweet little baby carrots.
How to Store Homemade Vegan Pesto Hummus
Keep hummus in a sealed container in the fridge for 3-5 days. Give it a good stir before serving.
Vegan Pesto Hummus
- 1 15-ounce can chickpeas rinsed and drained
- 1.5 cup fresh basil leaves packed
- 1/2 cup fresh parsley (can substitute with 1/2 cup basil or baby spinach)
- 1/4 cup tahini sesame seed paste
- 2 Tablespoon lemon juice about juice of 1 lemon
- 2-3 garlic cloves peeled
- 1/3 cup pine nuts
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 2 Tablespoon water
- Add chickpeas, basil, parsley, tahini, lemon juice, garlic cloves, pine nuts, nutritional yeast, salt, and pepper to a food processor. Blend until smooth. Scrape sides as needed.
- With the food processor running on low, slowly pour in olive oil to emulsify it in the hummus. Slowly pour in water to thin out the hummus.
- Transfer hummus to a bowl and top with pine nuts and a drizzle of olive oil. Serve with fresh veggies and pita chips!
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