Pesto Hummus

2013 – Gluten Free Living

Pesto Hummus is to die for! This scrumptious hummus recipe is one of the best I’ve ever made. The tastes were so amazing. Hummus, with all the usual ingredients like tahini (sesame paste), tamari soy sauce, lemon juice, garlic, but then with a splash of extra flavor due to the cayenne pepper and pesto sauce added to the batch. Oh, my. Pesto Hummus has everything you want in a hummus recipe: spectacular taste, great texture, low calories, and it’s also a great healthy option for eating your vegetables instead of always using Ranch dip!

I was making a large brunch-type spread for our Vacation Bible School workers last week and wanted to come up with some fun ways to serve veggie trays. The idea for the Pesto Hummus actually came from the Huffington Post blog although I didn’t use their recipe. I actually went back to my Whole Foods Market recipe, took out the seasonings, and substituted pesto sauce instead. All I can tell you is this hummus recipe had F-A-B-U-L-O-U-S taste. I loved it. Even all the kids who sampled it (and there were many) LOVED this recipe. In fact, many are waiting for me to post the recipe so they can make it themselves!

I made lots of tasty treats for our VBS workers last week and this one was rated one of the best and got quite a few WOWS! Teenagers have notoriously picky palates, so when you’re teenagers taste this and love it and tell their friends, you know you have a winner! Another nice thing about making hummus that tastes as great as Pesto Hummus, is it’s a great way to get your kids to eat their veggies and to use up garden produce or an abundance of veggies from your Community Supported Agriculture group. While this is also good with pita chips and crackers or chips as dippers, it’s also marvelous with veggies and a great weight reducer as it’s a lot lower in calories than a lot of snacks. It’s also very healthy. Pesto Hummus is gluten free, and it’s a great snack to provide for after school lunches or to take along with you to your kids’ baseball or soccer practice and munch on while you’re waiting.

If you’re looking for a spectacular hummus recipe to wow your guests for the next time you serve snacks or appetizers, than look no farther than Pesto Hummus. It is the BEST Pesto Hummus recipe you’ll ever try!

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Pesto Hummus is some of the best hummus you will ever eat!

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This is a great recipe for afternoon snacks.

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Pesto Hummus is a great accompaniment to veggie dippers and a great way to get your kids to eat their veggies!

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The combined tastes of pesto and hummus are simply A-M-A-Z-I-N-G!!!!


Here’s what I did.

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Place minced garlic from a jar in a food processor or blender.

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Add sesame tahini.

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Add Tamari soy sauce.

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Add fresh lemon juice.

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Add olive oil.

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Add salt.

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Add cayenne pepper.

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Add water.

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Rinse and drain chickpeas. I would highly recommend mashing the chickpeas before adding them to the blender. I didn’t mash the chickpeas but I will next time.

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Add pesto sauce. I used this Classico basil pesto and it made the taste of the hummus fantastic.

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Blend or process until smooth.

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Pesto Hummus is some of the best tasting hummus I’ve ever eaten. It has simply marvelous flavor. It can be served with anything, though it tasted great on crackers!

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I had a guy who grew up eating middle eastern food sample this hummus and he thought it was excellent. 

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This is a great recipe to make up for low calorie snacks or afternoon snacks — especially if you serve it with raw vegetable dippers instead of chips or pita bread.


Here’s the recipe.


(Recipe inspired from and Huffington Post)

[b]Pesto Hummus[/b]
Recipe Type: Appetizer
Cuisine: Middle Eastern
Author: Teresa Ambra inspired from [url href=”” target=”_blank” title=”simply delicious homemade hummus”]Whole Foods Market[/url] and [url href=”” target=”_blank” title=”hummus recipes”]Huffington Post[/url]
Prep time:
Total time:
Serves: 10
Absolutely mouthwatering hummus recipe that’s quick and easy.
  • 1 tsp. minced garlic from a jar
  • 1 can (15 ounces) garbanzo beans, rinsed and drained (I recommend mashing with a fork)
  • 2 tablespoons tahini (sesame paste)
  • 1/4 cup water
  • juice of one lemon
  • 1 teaspoon reduced-sodium tamari
  • 1 tbsp. olive oil
  • 1 tsp. Kosher salt
  • ½ cup basil pesto (I used Classico)
  • 2 dashes cayenne pepper
  1. Put garlic, tahini, water, lemon juice, tamari, olive, salt and pesto in blender or food processor.
  2. Add garbanzo beans last.
  3. Pulse or process until thoroughly mixed.
  4. Serve with vegetable dippers.
  5. Makes about 2 cups hummus.
This recipe turns out smoother if you mash the garbanzo beans before adding them to your food processor or blender.


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Pesto Hummus is a great way to use up garden produce and extra vegetables you need to clear out of your refrigerator.

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This is a great appetizer to serve guests before a meal, too.

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Bring some Pesto Hummus to your next office party or meeting and everyone will rave over the delicious taste of this recipe. Even people who don’t normally eat hummus will LOVE this recipe.

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