So we had some friends over for dinner the other night, and I was trying to decide what to make. And the first thing that came to mind was the comments they had made about food on this blog.
“OMG that hummus you posted the other day looked amazing.”
“I saw another hummus from your blog.”
“Are you posting another hummus soon?”
So I figured I pretty much HAD to make a hummus no matter what.
Dinner ended up being Italian food, so I went with a new Italian twist on hummus! Basil Pesto Hummus!
I personally like to swirl in the pesto so that the flavor changes a little as you move from pesto-heavy to pesto-light areas of the hummus. Plus, let’s be honest, it looks pretty too. 🙂 But you can also just mix it all up together if you want it evenly distributed. Basil pesto is also very easy to make, and I make it in the same food processor right before the hummus itself. You can use any jarred pesto but homemade is best. Learn how to make this Basil Pesto here!
Roasted garlic is pretty much one of the greatest things ever. No joke. You can learn how to make your own here! I love to have a couple heads of it ready in my refrigerator at all times because it makes everything sooooo gooooood. Besides being part of a recipe like our Sun-Dried Tomato and Walnut Linguine with Parmesan Cream Sauce, it is great on toast and sandwiches!
Tahini is a traditional ingredient in hummus. It is a sesame seed paste, similar to nut butters. You can typically find it in your ethnic or peanut butter section of the grocery store or you can use this affiliate link to get it online here.
It only takes a few minutes to make Basil Pesto Hummus. Just throw all the ingredients in a food processor, blend, and you are good to go! If you do not have a food processor, you need one! I have two and I use them alllllll the time. They can do so many things: shredding, slicing, blending, etc. We buy brick cheese and it is shredded in seconds. I use the processor to make all my sauces and salsas, grind cookies for crusts, the list goes on and on. This affiliate link is for a food processor very similar to the one that I have. I could not live without mine!
Looking for more hummus inspiration? Check out our Roasted Poblano and Sweet Corn Hummus or Roasted Hatch Chile Hummus. And we also have a Buffalo Wing Hummus which is perfect for game day! Find all of our hummus recipes here!
- 1 can garbanzo beans drained
- 2 Tbsp tahini paste
- 4 cloves roasted garlic
- 1 lemon
- 1 tsp salt
- 1 Tbsp olive oil
- 1/2 cup basil pesto (see note)
- dippers of choice (peppers, carrots, celery, pita, chips, etc)
- If you do not have pre-roasted garlic, use this shortcut. Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 40 minutes. Rotate the cloves every 10-15 minutes so that they are roasted on all sides. Set aside to cool.
- When garlic is cool enough to handle, peel the skins off the cloves.
- Add the garbanzo beans, garlic, lemon juice, salt, tahini, and olive oil to food processor. Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tbsp at a time and process briefly to combine. Taste and adjust seasoning to your liking.
- When complete, use a spatula to put the hummus in a bowl. Using a spoon, make a spiral pattern indentation in the hummus. Pour the hummus into this groove to create the spiral effect. Alternatively, mix in the pesto completely to the hummus.
- Refrigerate for one hour and serve chilled with pita bread or assorted vegetables.