Basil Pesto Hummus

Tired of the basic hummus recipe? Try this basil pesto hummus recipe with a lovely, light green color and amazing taste! This is a perfect summer appetizer, vegan and delicious! 

I’m so tired. I feel like all the stress and fatigue has accumulated and now I need to sleep for a whole week non-stop just to get over it and feel energized as I did before. I have two more exams and I’ll finally get a small vacation starting July. Can’t wait.

I plan on doing so many things this summer after I finish with my exams. I sometimes panic that I won’t be able to do everything I want to. I have some free time between exams, but all I want to do is lay in the bed and do nothing all day.  That’s why from 11st to 20th July I will RELAX! After that, I’ll start working my ass off to make my dreams come true :).

That being said, I hope you’ll now understand why I have been neglecting you. We all have our stressful moments :). To make it up to you, I made a new hummus recipe and this time I experimented with basil pesto! What a great combination! This basil pesto hummus is one of the best hummus recipes I have tried so far. I really liked the roasted red bell pepper hummus and wild garlic hummus recipes, but because I am absolutely crazy about basil, I think this is my best hummus recipe so far!

If you’re looking for a light, flavorful summer hummus recipe, this basil pesto hummus is the one for you! Plus, it’s vegan, healthy and ready super-fast! What are you waiting for? 😀

P.S. You can make this basil pesto hummus using white beans too! I found this great recipe made by Tori on her blog. 

P.S. I LOVE Lebanese cuisine. If you love it too, check out Ottolenghi: The Cookbook. His recipes are truly inspiring!

Basil Pesto Hummus

Gourmandelle.com

This basil pesto hummus recipe has a lovely, light green color and amazing taste!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 6

Calories 95 kcal

Ingredients

  

1x2x3x

• 1 can chickpeas a 28oz can, rinsed and drained
• 5 Tbsps basil leaves chopped
• 2 Tbsps vegan basil pesto Optional, but recommended. You can buy it or make it yourself, recipe below
• ½ lemon juice
• 2 Tbsps tahini paste
• 2 garlic cloves mashed
• 2 Tbsps extra virgin olive oil
• sea salt to taste

Vegan Basil Pesto:

• 1 cup pine nuts or other nuts, such as almonds, cashews or walnuts
• 2 cups fresh basil
• 5 garlic cloves
• ⅓ cup nutritional yeast flakes
• 2 tbsp extra virgin olive oil as needed
• sea salt and pepper to taste

Instructions

 

• How to make raw vegan basil pesto:
• You can either use a mortar and pestle or a food processor to make the pesto. For smaller quantities, such as this one, I recommend using a mortar and pestle.
• Toast the nuts for a minute or two.
• Add the nuts in the mortar and mash them. Add the other ingredients, except olive oil, and mash them too until they have a paste-like consistency.
• Add olive oil, until the texture is just right.
• Basil Pesto Hummus:
• Put all ingredients in your food processor.
• Process on high speed for 5 minutes until hummus is extra-smooth.
• Add a little bit of ice-cold water in order to make it as smooth as you want.
• Serve and drizzle with olive oil.

Nutrition

Calories: 95kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 0.4mgSodium: 49mgPotassium: 45mgFiber: 1gSugar: 0.4gVitamin A: 194IUVitamin C: 6mgCalcium: 22mgIron: 0.4mg

Keyword basil, chickpeas, pesto

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