Homemade Pesto Hummus Recipe

Not all snacks are created equal, and some are so much more fulfilling than others. When looking for a snack, you may have a few criteria in mind. Perhaps you want something nice and filling that will hold you over until your next meal. Maybe you want something on the healthier side, too. Or maybe you're just in the mood for something that's really tasty. If you relate to any of these snack criteria, then hummus may be the savory treat you're looking for.

Like snacks in general, not all hummus is created equal. Sure, store-bought hummus can be pretty good, but you really can't beat the freshness of making it at home. Now, thanks to recipe developer and private practice registered dietician Kristen Carli's homemade pesto hummus recipe, you can make the wholesome go-to snack right in the comfort of your own kitchen. And thanks to the added excitement of pesto flavor, this hummus recipe is sure to become a staple in your life. Carli describes the flavor of the hummus to be "herbal, cheesy, bright, and nutty," and it's sure to complement your pita bread, multigrain crackers, or carrot sticks perfectly. If you're bored of plain ole' hummus and you want added homemade freshness, give this pesto hummus recipe a try to liven up your snack game.

Gather the ingredients to prepare homemade pesto hummus

It's easy to make this homemade hummus, although you'll want to make sure that you have the right ingredients rounded up and ready to go before you get started. You'll need chickpeas, pine nuts, grated Parmesan cheese, fresh basil leaves, lemon juice, extra-virgin olive oil, tahini, salt, pepper, and garlic powder. As you can tell, the ingredients for this pesto hummus are all incredibly fresh and simple, which helps the hummus itself taste nice and fresh. Aside from the ingredients, all you'll need to make the pesto hummus is a food processor and a bowl or Tupperware container to store leftovers.

Add the chickpeas and pine nuts to the food processor

Though the pesto flavor is the star of this hummus' show, all forms of hummus still start with the same key ingredient: chickpeas. Also commonly referred to as garbanzo beans, chickpeas are a delightful little legume jam-packed with nutrients, fiber, and protein (via Healthline). You'll start by draining and rinsing the chickpeas and adding them to the food processor along with pine nuts, which are also a staple in most hummus recipes. Pine nuts help add a rich, nutty flavor to the hummus, which will give it an extra layer of flavor depth with every single bite.

Put the rest of the ingredients into the food processor

Along with the chickpeas and pine nuts, you'll want to get the rest of the ingredients into the food processor as well. Go ahead and add in the basil leaves, grated Parmesan cheese, extra-virgin olive oil, tahini, lemon juice, and seasonings into the food processor. Once all of the ingredients are in there, you can go ahead and pop on the lid, and get ready to blend your hummus.

Blend the hummus until thick and smooth

Turn your food processor on, and allow it to blend for several seconds. You'll notice all of the ingredients break down, leaving you with smooth and thick hummus. Sometimes, however, you don't get the desired consistency right away, in which case you'll need to add more lemon juice or olive oil. Carli recommends adding the called for amounts for each of these ingredients to begin with, and then you can go from there. If the hummus is a little bit too thick, add just a bit more olive oil or lemon juice, and then blend again until it's just the right consistency.

Serve the pesto hummus with crackers and sliced vegetables

Once your hummus is done blending, you're ready to enjoy! Not only will the hummus have a wonderful fragrance of chickpeas and basil, but it will taste just as amazing. Carli says that this hummus pairs well with carrots, peppers, cucumbers, crackers, and pita. "It is even delicious as a spread on sandwiches," she notes. 

You'll likely have leftovers, in which case you can store the hummus in an airtight container in the fridge for up to eight days. This homemade pesto hummus is a great option to have in your fridge to use for snacks and as a spread. Once you give this recipe a try, you'll never bother with store-bought hummus ever again.

Homemade Pesto Hummus Recipe
5 from 47 ratings
If you're bored of plain ole' hummus and you want added homemade freshness, give this homemade pesto hummus recipe a try to liven up your snack game.
Prep Time
Cook Time
pesto hummus with crackers
Total time: 4 minutes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons grated Parmesan cheese
  • ½ cup basil leaves
  • ½ cup lemon juice
  • 2 tablespoons pine nuts
  • 3 tablespoons extra-virgin olive oil
  • ½ cup tahini
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  1. Add the chickpeas, Parmesan cheese, basil, lemon juice, pine nuts, extra-virgin olive oil, tahini, salt, pepper, and garlic powder into a food processor.
  2. Process until smooth. (Add a bit more lemon juice or olive oil to thin out the consistency.)
Calories per Serving 236
Total Fat 16.7 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Cholesterol 1.6 mg
Total Carbohydrates 16.8 g
Dietary Fiber 5.0 g
Total Sugars 2.7 g
Sodium 220.2 mg
Protein 7.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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