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Pesto Hummus
A flavorful basil hummus made with pesto instead of tahini.
Course
Appetizer, condiment, dip
Cuisine
American, vegan
Keyword
hummus without tahini, pesto hummus, vegan hummus
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
Calories
67
kcal
Author
Monica Davis
Ingredients
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 tbsp of olive oil.
1
tablespoon
nutritional yeast
(optional to make it cheesy tasting)
¼
teaspoon
salt
optional
3-4
tablespoons
water
or aquafaba
US Customary
-
Metric
Instructions
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.
Garnish the top with more pesto if desired.
Notes
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.
Nutrition
Serving:
0.25
cup
|
Calories:
67
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
5
g
|
Cholesterol:
1
mg
|
Sodium:
290
mg
|
Potassium:
37
mg
|
Vitamin A:
315
IU
|
Calcium:
25
mg
|
Iron:
0.2
mg