As we enter Fall, I know it’s time to use up all of my remaining basil and enjoy the harvest! Fresh basil is one of my favorite herbs, and pesto is one of my favorite sauces (btw sauce-is-life). I made this hummus 3 times this week… it’s SO delicious!
Did you know that garbanzo beans are easier for you to digest compared to other beans? Garbanzo beans also promote digestive health (better poops), lower cholesterol and are full of nutrients, vitamins and minerals. Give me that hummus!
PRO TIP: remove the skin/casing from each bean for a creamier hummus.
Pesto Hummus (vegan, dairy-free)
- 1 cup tightly packed fresh basil
- 1/2 cup pine nuts
- 1 large clove garlic
- 1 tbsp. lemon juice
- 1/4 tsp. sea salt
- 1/4 cup olive oil
- 1 can 15oz. garbanzo beans (drained and rinsed)
- 4 tbsp. pesto
- 3 tbsp. warm water
- 2 tbsp. olive oil
- 1 tsp. lemon juice
- 1/2 tsp. salt
- Wash and remove skins off of the garbanzo beans. Removing the skin is not required but it will make a much creamier hummus. I like to rub the beans between my hands to loosen the skins while I wash the beans.
- In a food processor, combine all pesto ingredients into a creamy paste. This will yield approximately 1 cup of pesto, so you will have leftover pesto sauce.
- In a high speed blender combine the hummus ingredients until smooth.
- Place in an airtight container in the refrigerator to chill. Once chilled, enjoy!
Serve hummus with your favorite veggies and/or chips for dipping.
You can add 2 tbsp. of tahini if you want a more traditional flavored hummus. I personally love the pesto flavor being dominate, but modify as you like!
Wanna save this recipe for later? Pin the image below 😉
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