This easy vegan pesto hummus is a creamy delicious dip or spread that you can whip up in minutes! It's made without tahini and flavored with pesto. Perfect for adding to sandwiches, pasta, or wraps to make a filling meal. If you like the taste of basil, you will love this hummus!
You'll love this pesto hummus because
- It's vegan, gluten-free, soy-free, nut-free, and sesame-free so everyone can enjoy it!
- Kids devour it and love to dip veggies into it.
- It's as delicious as it is healthy.
- There's no tahini needed, so if you don't like it or are allergic to it, you will still be able to enjoy this hummus!
We are big fans of basil in my house, so we use a lot of pesto! One day, I made a fresh batch of pesto. I was about to wash out the food processor to make a batch of hummus, when I thought, "Pesto in my hummus sounds pretty good!" So, I put in a can of chickpeas, more pesto, and some nutritional yeast to give it a cheesy flavor, and my Easy, Cheesy, Vegan Pesto Hummus was born!
Ingredients and Substitutions
- Chickpeas aka Garbanzo Beans - caned is easiest, but you can also use fresh cooked if you would like. You can also swap the chickpeas out with white beans for a white bean dip.
- Pesto or basil - for flavor. You can use store-bought pesto, make your own with my vegan pesto recipe, or simply use a handful of fresh basil. You can also use cilantro or another herb of choice if you don't like basil.
- Nutritional Yeasts - for a slightly cheesy flavor. (Optional).
- Salt - for flavor.
- Water - to achieve the desired consistency and make your hummus smooth and creamy.
How to make vegan pesto hummus
- Pour chickpeas, pesto, nutritional yeast, and salt into a food processor.
- Blend all of the ingredients for about 30 seconds.
- Add water a tablespoon at a time until you get the desired consistency. (Usually about 2-4 tbsp. works well)
Meal ideas with pesto hummus
- My kids love this hummus and they will eat a whole plate of fresh veggies dipped in it!
- Use as a spread to give sandwiches and veggie wraps a satisfying creaminess and added protein!
- Top it with a dollop of extra pesto and serve it as a fancy dip at your next party or just eat it with a bowl of chips while you watch TV.
- Add an additional tbsp of water to make it thinner, heat it up, and toss it with pasta for a protein-packed creamy pesto pasta sauce. You can also check out my recipe for Creamy Vegan Pesto Pasta.
Using dried chickpeas instead of canned
To use dried chickpeas, just cook the chickpeas until they are very soft, an instant pot or a pressure cooker works great for this, then allow them to cool a little in the pot of cooking water before using.
How to use the liquid in a can of chickpeas?
Save this liquid! It is called aquafaba and you can use it to thin out your hummus or save it for later to make vegan aquafaba whipped cream, aquafaba chocolate mousse, or even vegan lemon meringue pie!
More vegan dips and spreads
- Vegan Pate
- Easy Vegan Spinach Dip
- Easy Cashew Cheese Dip and Spread
- Super Easy Vegan Artichoke Dip
- Vegan Soy Chorizo Dip
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”
A flavorful basil hummus made with pesto instead of tahini.
Add 1 can of drained and rinsed chickpeas, 1/4 cup pesto, 1 tbsp nutritional yeast, and 1/4 tsp salt to a food processor.
Blend for about 30 seconds, then add water 1 tbsp at a time blending until desired consistency is reached.
Serve with chips or cut veggies or use as a sandwich spread. Store in an airtight container in the fridge for up to 5 days.
- Serve as a dip for chips, bread, or veggies.
- Works great as a sandwich spread too.
- Add 1 extra tbsp of water, heat, and use as a pasta sauce.
Originally published July 18, 2017. Updated with new pictures and more detailed instructions 1/9/2020