Basil Pesto Hummus


Basil Pesto Hummus

This has become one of my favorite hummus mixtures to make. The taste is soooo good, hardly any ingredients, and it comes out amazing! It is also one of the higher fat hummus mixes of mine, mainly because of the olive oil and the cheese. You can also omit the cheese (as I do now, since I no longer eat dairy at all) and just use the rest of the ingredients. Try to use fresh basil with this one, as store bought really doesn’t do it justice!

– 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas)

– 1/2 cup basil leaves

– 1 small clove garlic or 1 tsp minced garlic in a jar (garlic can be an overpowering ingredient in this mix, so if you aren’t sure of the amount, start with a 1/2 clove of garlic or tsp, and go from there.)

– 2 tbsp olive oil or OR 2 tbsp store bought basil pesto (these come in small glass jars)

– 1/4 cup parmigiano reggiano cheese or romano cheese, finely grated

– sprinkle of cumin

– salt and pepper to taste


– 1/2 tsp balsamic vinegar (this can help to bring out the flavor)

– 1 tbsp tahini

– 1/2 tsp soy sauce (yes, soy sauce)

Blend all ingredients in a blender or food processor. If you need more liquid, add a bit more olive oil, or you can even add water. This is one of the thicker hummus recipes because of the addition of cheese. If you omit the cheese, you shouldn’t need extra liquid, especially if you are adding in the balsamic vinegar and soy sauce. I would highly recommend the soy sauce and balsamic addition, though some people think it is absolutely ludicrous to add in


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