Basil Pesto Hummus

Basil pesto hummus is a fresh twist on classic hummus that blends creamy chickpeas, tahini, lemon, and garlic with fragrant fresh basil and a spoonful of vegan pesto. The result is a light green dip with a herby, summery flavor. It comes together in one food processor and makes a perfect vegan appetizer or sandwich spread.

I made this one during exam season, when all the stress and fatigue had piled up and all I wanted to do was sleep for a whole week non-stop just to feel energized again. To make it up to you after neglecting the blog, I experimented with basil pesto for the first time in a hummus, and I am so glad I did. This basil pesto hummus is one of the best hummus recipes I have tried so far.

I really liked my roasted red bell pepper hummus and my wild garlic hummus, but because I am absolutely crazy about basil, I think this is my best hummus recipe yet. The idea started when I found a great recipe by Tori on her blog, and I reworked it into a version I now reach for whenever basil is in season and I want something that tastes like summer.

This Recipe Works If You Need

• A quick, no-cook vegan appetizer for warm-weather gatherings and picnics
• A make-ahead dip you can prep in advance and pull straight from the fridge
• A fresh, herby alternative when you are tired of plain chickpea hummus
• A spread for sandwiches, wraps, and toast that does more than mayo or butter
• A way to use up a generous bunch of fresh basil before it wilts

Why You’ll Love This Recipe

• It tastes like summer in a bowl. Fresh basil and pesto give it a bright, herby flavor and that lovely light green color you do not get from regular hummus.
• One food processor, almost no effort. Everything goes in together and processes into a smooth dip, so cleanup is minimal.
• It is fully vegan and dairy-free. The pesto leans on nutritional yeast and pine nuts instead of cheese, so it stays plant-based without losing that savory depth.
• The texture is luxuriously smooth. A few minutes on high speed plus a splash of ice-cold water gives you a silky finish that rivals shop-bought hummus.
• It is endlessly flexible. Use store-bought pesto on a busy day or the homemade raw pesto below when you want it from scratch.

Ingredient Notes

Chickpeas are the creamy backbone of any hummus. I use one 28oz can, rinsed and drained well. Rinsing washes off the starchy canning liquid that can make a dip taste tinny, and draining lets you control the final texture with water you add yourself. If you have a few extra minutes, slipping off the loose skins gives you the smoothest possible result.

Fresh basil is the star, both in the dip (5 Tbsps chopped) and in the homemade pesto (2 cups). Look for bright, perky leaves with no dark or slimy spots, and buy it as close to using it as possible because basil bruises and fades fast. Chop it just before it goes in so it keeps its aroma and that vivid green.

Vegan basil pesto (2 Tbsps) is optional but recommended, and it is what pushes this from good to my favorite. You can buy a good jarred vegan pesto or make the raw version below. If buying, check the label, since many supermarket pestos contain Parmesan and are not vegan.

Tahini paste (2 Tbsps) brings that signature nutty richness and helps the hummus emulsify into something creamy rather than grainy. Stir the jar well before measuring, because tahini separates and the oil rises to the top. Taste it first too: good tahini is smooth and mildly nutty, never harshly bitter.

Lemon juice from half a lemon lifts the whole dip and keeps the basil tasting fresh. Always go with freshly squeezed rather than bottled, which tastes flat and slightly metallic. Add it gradually and taste as you go, since lemons vary a lot in how much juice and acidity they bring.

Garlic shows up in both elements: 2 mashed cloves in the hummus and 5 cloves in the pesto. Mashing the cloves before they go in spreads the flavor evenly so you avoid sharp raw-garlic hot spots. If you are sensitive to raw garlic, start with less, because it grows stronger as the dip sits.

Extra virgin olive oil (2 Tbsps in the hummus, plus more for the pesto and for drizzling) adds body and a fruity finish. Since it is used raw here, this is the place to use a good bottle you like the taste of. The final drizzle on top is not just for looks, it carries aroma and rounds out the flavor.

Pine nuts (1 cup) are the classic choice for the pesto, though almonds, cashews, or walnuts work too. Toasting them for a minute or two before mashing wakes up their oils and deepens the flavor. Watch them closely, because pine nuts go from golden to burnt in seconds.

Nutritional yeast flakes (⅓ cup) stand in for Parmesan in the vegan pesto, giving it a savory, cheesy depth without any dairy. Buy the flakes rather than the powder for a milder, more even flavor that blends in smoothly.

Tips

• Process longer than you think. Run the food processor on high for a full 5 minutes. The most common mistake is stopping too early, which leaves you with a grainy dip instead of the extra-smooth texture you want.
• Use ice-cold water to finish. Adding a little ice-cold water at the end loosens the hummus and whips air into it, making it lighter and creamier. Add it a teaspoon at a time so you do not overshoot.
• For the pesto, reach for a mortar and pestle. For a small batch like this, a mortar and pestle gives a better texture than a food processor and bruises the basil gently instead of shredding it. You will know it is ready when the nuts and basil form a coarse paste.
• Add the pesto oil last and slowly. When you mash the pesto, hold back the olive oil until everything else is paste-like, then stream it in until the texture is just right. This stops the pesto from turning oily and split.
• Taste and adjust before serving. Chickpeas and tahini are mild, so the dip often needs more salt, lemon, or garlic than you expect. Adjust at the end, when all the flavors are already in the bowl.

Substitutions and Variations

• Swap the nuts. No pine nuts on hand? Almonds, cashews, or walnuts all work in the pesto, with walnuts giving an earthier, more budget-friendly result.
• Use store-bought pesto. On a busy day, a good jarred vegan pesto skips the homemade step entirely. Just confirm it is dairy-free if you want to keep the dip vegan.
• Dial the garlic up or down. Five raw cloves in the pesto plus two in the hummus is bold. Reduce it for a gentler dip, or lean in if you love garlic.
• Make it without added pesto. The pesto is optional, so you can build the flavor with just the fresh chopped basil and still get a fresh, herby hummus.

Storage and Make Ahead

This hummus keeps well in an airtight container in the fridge for up to 4 to 5 days, which makes it an easy make-ahead. Press a little plastic wrap directly onto the surface or add a thin layer of olive oil on top to keep the basil from oxidizing and dulling in color. Give it a good stir before serving, and if it has firmed up in the cold, loosen it with a splash of ice-cold water or a little olive oil. I would not recommend freezing it, since the texture turns watery once thawed.

If you love hummus as much as I do, try my light and fresh lemony hummus for an even brighter take, or my roasted red bell pepper hummus when you want something sweeter and deeper. And if you are new to the basics, my guide on how to make hummus from scratch covers everything you need to get a perfect batch every time.

Basil Pesto Hummus

This basil pesto hummus has a lovely, light green color and a fresh, herby flavor. It comes together in just 10 minutes with no cooking required.

Print

Rate

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Choose Serving Size 6

Ingredients 

• 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 to the mortar and mash them. Add the other ingredients, except the olive oil, and mash them too until they have a paste-like consistency.
• Add the olive oil until the texture is just right.
• Basil Pesto Hummus:
• Put all the ingredients in your food processor.
• Process on high speed for 5 minutes, until the hummus is extra-smooth.
• Add a little bit of ice-cold water to make it as smooth as you want.
• Serve and drizzle with olive oil.

Notes

Store in an airtight container in the fridge for up to 4-5 days. Drizzle with extra olive oil and serve with pita, crackers or fresh veggies. The homemade vegan pesto is optional but adds the best flavor.

Did you make this recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

Frequently Asked Questions