Pesto Hummus with Homemade Pita Chips
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This pesto hummus recipe is the best of both worlds! It’s everything we love about classic hummus with a delicious Italian twist. It’s an easy snack or appetizer, and it’s ready in just 15 minutes!
Here’s a flavorful recipe for pesto hummus that works as a dip, a spread, or a sauce. Call it what you like, it brings life to anything it touches. It’s a fresh herbal spin on classic hummus, and it takes just minutes to make!
Ingredients needed
Pesto and hummus might sound like a strange combination, but we promise you that it totally works! With just a few fresh ingredients, you can turn classic hummus into this delicious pesto hummus.
Here are some notes on the ingredients:
- Parmesan cheese: this Italian cheese adds its signature saltiness and bold cheesy flavor. You won’t get the same taste by substituting this one!
- Olive oil: extra-virgin olive oil helps emulsify the hummus to make it smooth and creamy. Like wine, olive oil has a variety of flavors so the one you choose will add its own unique taste.
- Lemon juice and basil: only FRESH lemon juice or basil will do here!
Substitutions
If you’re using store-bought pesto, omit the parmesan cheese and basil leaves and use two tablespoons of pesto instead.
If you can’t find fresh basil, you can use two tablespoons of basil paste in place of the fresh basil.
How to make pesto hummus
Grab your food processor and let’s go! With almost zero prep time, this homemade pesto hummus couldn’t be easier to make in just two simple steps:
- Add all ingredients to a food processor and blend until smooth.
- Taste and add more salt if desired. Garnish and enjoy right away or store it in the fridge until ready to serve!
Quick tip
For extra creamy hummus, try warming up your chickpeas. The heat helps them blend more smoothly, resulting in a light and fluffy texture. Warm them in a bit of water on the stovetop, or in a bowl in the microwave for 30 seconds before adding them to the food processor.
A food processor is ideal for making hummus, but you can also use a high-speed blender like a Vitamix. Use the tamper to bring the ingredients closer to the blade, and add a small amount of warm water if needed to reach your desired consistency.
Variations to try
This basil pesto hummus is delicious as-is but there are so many ways you can mix up the flavors. Try one of these tasty ideas:
- Add in other fresh herbs like cilantro, mint, parsley, chives, or even dill.
- If you love a bit of heat, make it spicy by adding dried chili flakes to taste.
- Swap the fresh basil leaves for a dollop of your favorite store-bought pesto like sun-dried tomato pesto.
Storage
Storage: Store pesto hummus in an airtight container in the fridge for up to 5 days.
Freezing: This hummus freezes well. It can be stored in an airtight container in the freezer for up to 3 months.
Pesto Hummus Recipe
Ingredients
The Pesto Hummus
- 2 14-ounce cans of chickpeas (drained and rinsed)
- ½ cup fresh basil leaves
- ⅓ cup grated parmesan cheese
- ¼- ½ cup olive oil (depending on how creamy you want it to be)
- ½ teaspoon sea salt
- 3 cloves garlic (finely minced)
- Juice from 1 lemon
- Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
The Pita Chips
- 6 pieces pita bread
- 1 tablespoon olive oil
- ⅛ teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes
Instructions
Pesto Hummus
- Add the pesto hummus ingredients to a food processor and blend on high until smooth.2 14-ounce cans of chickpeas, ½ cup fresh basil leaves, ⅓ cup grated parmesan cheese, ¼- ½ cup olive oil, ½ teaspoon sea salt, 3 cloves garlic, Juice from 1 lemon
- Taste and season with extra sea salt, if needed. Top with any or all of the garnishes. Serve immediately or keep it covered in your fridge for up to 5 days.Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
Homemade Pita Chips
- Preheat your oven to 350 degrees Fahrenheit. Cut the pita bread into triangles and tear them apart so that they are a single layer, instead of two triangles held together by the top seam.6 pieces pita bread
- Put the pita triangles on a baking sheet and toss them with the olive oil and spices. Spread them out in a single layer and bake them for 8-12 minutes, turning halfway through. If any are crispy when you turn them, remove the crispy ones from the oven.1 tablespoon olive oil, ⅛ teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Missing the tahini. Made this recipe because I had a pesto hummus recently at a beach restaurant. Did not enjoy it. Doesn’t taste like nor resemble hummus or a pesto dip.
I am so excited to make this! What is the green, kale-ish looking ingredient garnished on top of the hummus?
That’s some pesto!
this hummus is AMAZING!! I made it with half and avocado and it was so creamy and delicious. I will definitely making it again:)
Hooray! I’m so happy to hear the recipe was a hit!!
How long will this keep refrigerated?
About a week. 🙂
What a shame that instead of showing us your sample photos of food, you only give us a collage of thumbnails so small that it’s hardly worth trying to view them,
Reply not required.
This Pesto Hummus should win awards. It is the best hummus in the entire world. Not that I have been around the entire world but I’m still positive it is. Love every recipe I have tried but this is truly award winning!!
Awww thank you so much! Your comment totally made my day. I’m so happy you like the recipe!!
My only complaint about this recipe would be the whole sharing thing. I’m sure others would want to eat some of it…and I would not want to share.
Ha ha! That’s a great complaint! 🙂
We eat hummus often and have begun making my own experimenting with different flavors. I made this one and it was super yummy!! Hubby declared it the best one I’ve made so far. I was surprised that your recipe didn’t call for any tahini though, which seems to be a staple ingredient in hummus. Is there a reason for no tahini? Btw, I love all of the recipes I’ve made from your site. Good for you food that tastes super good! Thank you for sharing! 😉
The best one? That’s awesome! To be honest, I initially made it without tahini because I had ran out and was too lazy to walk up to the store. But … I liked it so much that I never bothered to add it afterwards. I do still love tahini in regular hummus, though!
Homemade is always better, isn’t it?! You should totally try it. 🙂
How much pesto do you put in the recipe?
Just follow the recipe as is. All the ingredients, except for the chickpeas, are pesto ingredients and what give the hummus its flavour.
Holy guacamole… err… hummus, Batman! When you’re right, you’re RIGHT! I had made some plain hummus and hubby and I couldn’t figure out what was missing. I added the fresh basil and {Voila!} C’est Magnifique! I didn’t realize till later that I had forgotten to add the parmesan cheese but just the added basil took my hummus from OK to Fab. Thanks for sharing. Now, i’m off to try my hand at making pita chips.
Wow thanks, Jen! Sounds like our taste buds like the same kind of tasty food. So happy you love basil in your hummus too 🙂
Shack up indeed–feasting my eyes on this now, and will be feasting my stomach on this shortly. Thanks for sharing, Kristen! If I eat enough of it before the Thanksgiving meal, it looks like there may be hope for my jeans after all… 😉
Thanks for this delicious recipe! I love making my own hummus so when I saw my other favorite thing, pesto, I knew I had to try it. So yummy!!!
No problem at all, Erin! So happy you loved it as much as I did!