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–+ servings
Basil Pesto Hummus busuioc

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.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 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.