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.

If you love dips, make sure to try our sweet potato hummus and our baba ganoush!

Looking down on a black bowl filled with pesto hummus with some pine nuts on the top.

Pesto hummus

Pesto and hummus should shack up and are getting it on. Sure, hummus spends a good deal of time flirting with black olives and sometimes with roasted red pepper too, but this is the real deal. True love, a match made in heaven, and all that other cheesy stuff.

Speaking of cheese, make sure you add the parmesan (of course you were going to anyway, right!) It's like the kinky side of pesto that hummus just can't get enough of.

I thought of trying to describe the flavor but I think you'll just have to make it and see. Each flavor really stands out without overpowering the other, and they work so well together (see the part about a match made in heaven blah blah blah.)

Pesto hummus in a black bowl surrounded by pita chips.

Since the first time we shared this recipe (years ago!), we've made it many many times again; it's become a long-time favorite around here. Our two favorite dips become one and by mixing them together, they become even better.

We serve the pesto hummus with crunchy, oven-toasted pita chips, but it would also be great in a sandwich or with veggies.

Whether you're putting some in a lunch box, spreading it on a sandwich, serving it as a party appetizer, or as a simple side with some chicken and salad, I know you're going to fall in love with pesto hummus.

Pesto and hummus might sound like a strange combination but I promise you that it totally works.

Pita chips in a bowl of tasty pesto hummus.

How to serve pesto hummus

We love the combination of pesto hummus with our homemade crispy pita chips. But you could also use store-bought crackers, veggies, or even tortilla chips. Here are a few other tasty ways to serve this hummus recipe:

A black bowl filled with pesto hummus topped with pine nuts and pesto.
Looking down on a black bowl filled with pesto hummus with some pine nuts on the top.

Pesto Hummus with Homemade Pita Chips

Yield: 2 ¾ cups
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
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.

If you love this recipe as much as we do, let us know with a 5-star rating!

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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
  • 1 teaspoon sea salt
  • 3-4 cloves garlic, grated with a Microplane or very 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
  • A generous pinch of each: sea salt, pepper, oregano, thyme, and red pepper flakes

Instructions 

For the Pesto Hummus:

  • Combine all the pesto hummus ingredients in a food processor and blend on high until smooth. Taste and season with extra sea salt, if needed. Top with any or all of the garnishes.
    2 14-ounce cans of chickpeas, ½ cup fresh basil leaves, ⅓ cup grated parmesan cheese, ¼- ½ cup olive oil, 1 teaspoon sea salt, 3-4 cloves garlic, Juice from 1 lemon, Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
  • Serve immediately or keep covered in your fridge for up to 5 days.

For the Pita Chips:

  • Preheat the oven to 350 degrees
  • Cut the pita 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, 1 tablespoon olive oil, A generous pinch of each: sea salt, pepper, oregano, thyme, and red pepper flakes
  • Toss with olive oil and spices. Bake in a single layer (ish) on a baking sheet for 10-12 minutes, turning half way through.

Notes

Check on the pita chips after about 8 minutes and remove any that are already crispy.
The hummus pesto can also be served with veggies as a dip.
Serving: 1 pita plus about ½ cup of the hummus, Calories: 283kcal, Carbohydrates: 33g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 5mg, Sodium: 774mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Vitamin A: 154IU, Vitamin C: 4mg, Calcium: 117mg, Iron: 1mg
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