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 and nutritional yeast. If you like the taste of basil, you will love this hummus!
Why you will LOVE this pesto hummus…
- It makes the perfect gluten-free and vegan dip or spread!
- Use it on sandwiches or wraps to make a filling meal.
- Kids devour 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 and was about to wash out the food processor to make a batch of hummus, when I thought, “Pesto in my hummus sounds pretty good!” I just 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!
How to make the 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)
What can I use this pesto hummus for?
My kids love this hummus and they will eat a whole plate of fresh veggies dipped in it! Full of flavor, it also gives 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.
Can I use dried chickpeas instead of canned?
Sure you can, just cook the chickpeas in 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. Save this cooking water! It is called aquafaba and you can use it to thin our your hummus or save it for later to make vegan aquafaba whipped cream, aquafaba chocolate mousse, or even vegan lemon meringue pie!
If you want to make your own vegan pesto, try my easy pesto recipe! You will never need to buy pesto again!
Don’t forget to pin this pesto hummus recipe for later!
A flavorful basil hummus made with pesto instead of tahini. Vegan and gluten free.
- 1 can chickpeas or white beans drained and rinsed (about 1 ½ cups)
- ¼ cup pesto Or a large handful of basil leaves, a small clove of garlic, and 1 TBS of olive oil.
- 1 tbsp nutritional yeast (optional to make it cheesy tasting)
- ¼ tsp salt optional
- 3-4 tbsp water or aquafaba
- Put chickpeas, pesto, nutritional yeast and salt in a food processor.
- Blend for about 30 seconds, then add water 1 TSB at a time blending until desired consistency.
Serve with chips or cut veggies. 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.
Marie says
January 2, 2019 at 5:41 pmThis pesto hummus is delicious! I can’t have sesame seeds, so this is the perfect solution to still have flavorful humus without tahini! Thanks for the recipe! Such a great idea!