The Incredible Pesto Hummus Super Spread

The herbal flavor that the pesto imparts makes this hummus perfect for dipping vegetables or for spreading onto sandwiches. And it’s a great substitute for cheese!

Preparation Time: 10 Minutes


  • 2 (15 oz) cans of chickpeas
  • 1/4 cup tahini
  • 3 large garlic cloves
  • Juice of 1-2 lemons
  • 1/4 tsp salt, or to taste
  • 3 1/4 cup water
  • 1 1/2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts


First, drain the cans of chickpeas and use a kitchen strainer to rinse them really well. Then, add them into a food processor with the tahini, garlic, lemon juice, and some salt.

Pulse this several times and then add in a bit of water (1/4 cup to start) and allow the processor to run for 1-2 minutes until the mixture is completely smooth.
Now, add the pesto ingredients (2-3 big handfuls of fresh basil leaves and about 1/4 cup of toasted pine nuts) and pulse for another minute or so, until no large pieces of basil remain and the whole mixture has turned slightly green.

At this point, the hummus isn’t finished; use your own judgement to finalize the flavors. Give it a taste and add anything else you think it needs. If you feel it needs more pesto flavor, add more basil. Does it need more brightness? Add salt. More creaminess? Another tablespoon of tahini will do the trick.

When you’re happy with the flavors, transfer to a sealed container and allow to refrigerate for at least an hour or two, where the flavors will meld and intensify, before serving with pita chips, on sandwiches, with veggies, or just a spoon!

This recipe comes from One Ingredient Chef at