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creamy hummus with pesto and walnuts on top in a white bowl on a marble surface
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5 — Votes 2 votes

Pesto Hummus

Traditional hummus gets an upgrade with pesto for a creamy, flavorful snack you won't be able to get enough of!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 8 Servings
Author: Amber Goulden

Ingredients

  • 15 ounces canned chickpeas rinsed
  • 1/3 cup tahini
  • ¼ cup pesto store-bought or homemade
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice about 1 lemon
  • 1/2-1 teaspoon coarse sea salt to taste (the amount of salt will depend on how much is in your pesto)
  • ¼ teaspoon fresh cracked black pepper
  • 2 –3 tablespoons aquafaba water from the can of chickpeas
  • Additional pesto and walnuts or pine nuts for topping (optional)
  • Carrot sticks celery, bell pepper slices, or other veggies of choice, for serving

Instructions

  • Add the chickpeas, tahini, pesto, olive oil, lemon juice, salt, and pepper to a food processor and blend until smooth.
  • Add the aquafaba one tablespoon at a time, blending between each addition, until a smooth consistency is achieved.
  • Top with additional pesto and walnuts or pine nuts, if desired, then eat immediately or transfer to an airtight container and store in the refrigerator for up to one week.

Nutrition

Calories: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 369mg | Potassium: 127mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg