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This easy basil pesto hummus is creamy, fresh, and full of flavor. It combines the best of two classics — pesto and hummus into one irresistible dip. Unlike store-bought hummus is made with real ingredients like fresh basil, chickpeas, Parmesan, and pine nuts. No fillers, no preservatives or cheep oils. And the best part is you can whip it up in just 10 minutes. It is faster than going to the store.

What makes this basil pesto hummus special is its balance of flavors. The fresh basil gives it a vibrant aroma, while the Parmesan and pine nuts add a rich, nutty taste. A touch of lemon juice brightens everything up, and the tahini makes it extra creamy. It’s the perfect dip for your gatherings, healthy snacking, or as a flavorful spread in wraps and sandwiches. Once you try it, regular hummus just won’t taste the same.

Ingredients for the basil pesto hummus

To make this easy basil pesto hummus, you only need a few simple ingredients. Most of them are pantry staples, and the rest bring that fresh pesto flavor to life.

• Chickpeas – Use canned chickpeas for convenience. You can find them in any grocery store.
• Fresh basil leaves – The star ingredient that gives this hummus it’s vibrant green color.
• Pine nuts – Add a subtle sweetness and nutty aroma. You can toast them lightly for extra flavor.
• Tahini – Creates that smooth, creamy texture classic to hummus.
• Parmesan cheese – Brings a salty, umami kick that pairs perfectly with basil.
• Extra virgin olive oil – Adds richness and helps blend everything together.
• Lemon juice – Brightens the flavors and balances the creaminess.
• Garlic – Just one clove gives a pleasant bite without overpowering.
• Ice cubes – The secret to fluffy, silky hummus.
• Salt and pepper – Season to taste.

Equipment

• Measuring cups and spoons – use measuring pitchers for the liquid ingredients and spoon and cups for the dry ingredients.
• A food processor (or a powerful blender) – I use a small chopper/blender like this one.
• A cheese grater or microplane to grate the Parmesan cheese.
• A serving bowl for presentation – any bowl you like would be fine.

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Helpful Tips for the Best Pesto Hummus

• Use fresh basil — old or wilted leaves can turn the hummus bitter.
• Grate your own Parmesan – pre grated cheese often contain starches to prevent clumping. They might ruin the texture of the hummus.
• Add ice cubes while blending — this helps whip air into the hummus, making it extra smooth.
• Adjust consistency — if it’s too thick, add an extra ice cube or olive oil until it’s just right.
• Toast the pine nuts — it deepens the flavor and adds a bit of crunch for garnish.
• Serve with style — drizzle with olive oil, top with a few chickpeas and pine nuts, and sprinkle some basil or Parmesan for a beautiful finish.

Serving and Storing Pesto Hummus

Serve this basil pesto hummus chilled or at room temperature with pita bread, crackers, or fresh vegetables. It also makes a delicious spread for sandwiches, wraps, and toast. For a beautiful presentation, drizzle extra olive oil on top and garnish with a few whole chickpeas, pine nuts, or basil leaves.

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir before serving, as natural separation may occur. For the best texture, avoid freezing — it can change the consistency.

Conclusion

Now that you know how easy it is to make this basil pesto hummus, you’ll want to keep it on repeat. It’s quick, healthy, and bursting with fresh flavor. Whether you serve it as a dip, spread, or light appetizer, it’s guaranteed to impress. For more delicious hummus recipes, check out the links below.

Beet Hummus with White Beans

Smoky Roasted Pepper Hummus

Green Goddess Hummus with Fresh Herbs and Avocado

Print Recipe

Basil Pesto Hummus

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Appetizer, Dip, Snack, Spread

Cuisine: Mediterranean

Keyword: 10 minute dip, basil, basil pesto hummus, pesto hummus, pine nuts

Equipment

• Food processor, blender, chopper

Ingredients

• 1 can chickpeas 15 oz about 1½ cups, drained
• 1 cup fresh basil leaves
• ¼ cup pine nuts
• ¼ cup tahini
• ¼ cup freshly grated Parmesan cheese
• 2 Tbsp extra virgin olive oil plus extra for topping
• 1 Tbsp freshly squeezed lemon juice
• 1 garlic clove
• 3-5 ice cubes
• salt and pepper to taste

Instructions

• Open a can of chickpeas and drain the liquid. You can save few chickpeas for decoration if you like.
• Grate the parmesan and peel the garlic clove.
• Add the chickpeas, pine nuts, Parmesan, basil leaves, tahini, olive oil, garlic, lemon juice, salt and pepper to taste and several ice cubes in a blender or a food processor.
• Blend(process) until the desired consistency. If it is too thick add another ice cube or more olive oil.
  
• Serve the hummus topped with extra virgin olive oil, more pine nuts and chickpeas (optional).
  
• Use the hummus as a dip or a spread. Serve with crackers, vegetables or spread on a bread and make a sandwich or a wrap.
  
• Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir before serving, as natural separation may occur.