Pesto Hummus: A Quick and Nutritious 15-Minute Dip, Spread, or Sauce Recipe
This quick and versatile pesto hummus combines creamy chickpeas with flavorful basil pesto, tahini, garlic, and lemon juice. Ready in just 15 minutes, it makes an excellent dip, spread, or sauce that's perfect for snacks, meals, or adding a nutritious boost to your dishes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 2 cups (serves 6 as a dip)
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Primary Ingredients
- 1 can chickpeas, drained (approximately 398 ml or 13.5 oz)
- ½ cup basil pesto
- ¼ cup tahini
- 1 large clove garlic
- 3 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare chickpeas: Drain the canned chickpeas into a sieve and rinse them well under cold water to remove excess sodium and preserve freshness.
- Add ingredients to food processor: Place all the ingredients including basil pesto, tahini, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper into a large food processor bowl.
- Blend: Pulse and blend the mixture until it reaches a dip consistency. It doesn’t have to be completely smooth; leaving some texture is ideal and enhances the hummus's character.
- Adjust consistency and seasoning: If you prefer a thinner hummus, slowly add more olive oil or a little water while blending. Taste and adjust salt, pepper, or lemon juice as needed.
Notes
- Type of Pesto: Both store-bought and homemade basil pesto can be used depending on your preference or availability.
- Leftovers: Store the hummus in an airtight container in the refrigerator for 5 to 7 days to maintain freshness.
- Serving Ideas: Enjoy as a dip with crackers, pita bread, or raw veggies. Use it as a spread on sandwiches or open-faced toast. Add a dollop to grain bowls or salads, or stir it into cooked pasta for a creamy, flavorful sauce.
