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Looking down on Pesto Hummus in a black dip bowl

Pesto Hummus with Homemade Pita Chips

4.9 stars (29 ratings)
25 Comments
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Vegetarian Vegetarian Egg Free Egg Free Refined Sugar-Free Refined Sugar Free

This post may contain affiliate links. Please read our disclosure policy.

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!

Try our easy hummus or our baba ganoush for a nutritious snack that's ready in no time.

Looking down on Pesto Hummus in a black dip bowl
Table of Contents hide
Ingredients needed
How to make pesto hummus
Quick tip
Variations to try
What to serve with pesto hummus
Recipe FAQs
More hummus recipes
Pesto Hummus Recipe

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's everything you need:

  • Chickpeas: we use canned chickpeas (also called garbanzo beans) for this recipe to keep things quick and easy. If you've got the time, you can also cook your own dried chickpeas (just be sure they're cooked until soft).
  • Fresh basil leaves: fresh basil leaves give this hummus its pesto flair.
  • Parmesan cheese: this Italian cheese adds its signature saltiness and bold cheesy flavor.
  • 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.
  • Sea salt: sea salt works as a flavor enhancer to make everything pop.
  • Garlic: garlic is a key ingredient in both classic hummus and pesto. It adds flavor and helps bring this dip to life.
  • Lemon juice: only fresh lemon juice will do here! It adds acidity and balances out the other flavors.
  • Olive oil, pesto, toasted pine nuts, grated parmesan: optional toppings, for serving.
Jump to Recipe

Pesto Hummus with homemade pita chips in a serving bowl

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:

  1. Add all ingredients to a food processor and blend until smooth.
  2. Taste and add more salt if desired. Garnish and enjoy right away or store it in the fridge until ready to serve!
Jump to Recipe

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.

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.

What to serve with pesto hummus

Serve this pesto hummus as a snack or appetizer with anything you can dip or dunk! Pita bread, pita chips, tortilla chips, hearty crackers, or slices of baguette are great options.

Use the leftovers as a spread on a sandwich or panini (bonus points if you use our no yeast bread with herbs and cheese!), as pizza sauce, tossed with pasta noodles, or alongside eggs for breakfast. You can even pile it on top of protein like baked chicken or baked pork chops.

Hosting a party? It looks stunning on a snack board with cheeses, nuts, dried fruit, and fresh veggies like carrots, cucumbers, and celery sticks.

Recipe FAQs

I can't find fresh basil. Can I use store-bought pesto instead?

Yes, you can. If you're using store-bought pesto, omit the parmesan cheese and basil leaves and use two tablespoons of pesto instead.

Can I use basil paste instead of fresh basil?

Yes, use two tablespoons of basil paste in place of the fresh basil.

Should I use tahini?

Nope! While tahini is a must in most classic hummus recipes, we omit it for this pesto version.

Do I need to use a 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.

How do I store pesto hummus?

Store pesto hummus in an airtight container in the fridge for up to 5 days.

Can I freeze it?

Yes, this hummus freezes well. Store it in an airtight container in the freezer for up to 3 months.

Pesto Hummus in an appetizer bowl

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4.87 stars (29 ratings)
Looking down on Pesto Hummus in a black dip bowl

Pesto Hummus Recipe

Prep: 15 minutes mins
Cook: 0 minutes mins
Total: 15 minutes mins
Rate Recipe Print
Pesto hummus mixes our two favorite dips to become one truly tasty experience. It's very easy to make and delicious served with homemade pita chips for a party appetizer, packed for work or school lunch, spread on a sandwich, or as a dinner side dish.
2 ¾ cups

Ingredients

The Pesto Hummus

  • 2 14-ounce cans of chickpeas (drained and rinsed)
  • ½ cup fresh basil leaves
  • ā…“ 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
  • ā…› 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, ā…“ 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, ā…› teaspoon Each: sea salt, pepper, oregano, thyme, and red pepper flakes

Video

Nutrition

Serving: 1 pita plus about ½ cup of the hummus, Calories: 283kcal (14%), Carbohydrates: 33g (11%), Protein: 7g (14%), Fat: 14g (22%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 5mg (2%), Sodium: 774mg (34%), Potassium: 94mg (3%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 154IU (3%), Vitamin C: 4mg (5%), Calcium: 117mg (12%), Iron: 1mg (6%)
Ā© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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For more inspiration, check out all of our dip recipes!

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Kristen Stevens

Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♔♔♔

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Posted: 09/01/2016 Updated: 11/08/2023
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