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READY IN 10 mins

Basil and Pesto Hummus

Read Reviews (42)

"This deliciously sweet hummus is bursting with basil and an all-around pesto body. it's so good, you could eat this by itself with a spoon, although spreading it on crackers of any kind will do." — fantastic dan

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Original recipe makes 10 ounces Change Servings

1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
1/2 cup basil leaves
1 clove garlic
1 tablespoon olive oil

1/2 teaspoon balsamic vinegar
1/2 teaspoon soy sauce
salt and ground black pepper to taste

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Directions

Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.

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PREP 10 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 02, 2008

This was excellent! I doubled the garlic, soy sauce, and balsamic vinegar for extra flavor. I will definitely make this again and again!

—CO

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Most Helpful Critical Review

Jun 03, 2010

This is a basil hummus. This needs quite a bit of liquid added to this in order to get it to blend to the right smoothness. I like the taste of the fresh basil, but this hummus needed some work. I did end up adding a dash of cumin and a good amount of lemon and a tablespoon or so of tahini.

—CRAZY4SUSHI

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51 Ratings

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Jun 08, 2008

Didn't have fresh basil but did have some pesto that I had prepared with fresh basil. I too thought that the hummus needed more oil to spread well and I also added a tsp or so of lemon juice to brighten the fresh taste. Blended in feta cheese by hand before serving. I took this to an office luncheon and received compliments. Will make this again once I have an abundance of basil from the garden...

—gapch1026

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Dec 26, 2008

This is absolutely delicious, especially served on a slice of homemade french bread!!! I did have a few changes to the recipe, however. First of all, I did not have any balsamic vinegar on hand, so I used red wine vinegar instead. Secondly, while pureeing the mixture, it became very dry, so I added water until it was the desired consistency. Other than those two changes, the recipe was fantastic! I made this for Christmas, and everyone loved it's amazing flavor!

—Kaitlyn

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Mar 17, 2009

This was good and quick. I do agree that lemon juice is necessary. Served with celery and carrots, was a yummy & healthy option next to the other high-fat appetizers that I served.

—ROCKES

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Oct 11, 2010

Delicious, unique hummus. I had some fresh basil to use up and this was a great use for it. Like other reviewers, I added some lemon juice, plus a little extra oil and water to achieve a smoother texture. I also added a dash of hot sauce for a little added dimension. Thanks, Dan, for an easy and tasty recipe!

—CapreseStacy

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Jun 04, 2009

This was soooooo good! I added more olive oil, one more clove of garlic and the juice of a whole lemon. I loved the garlic and basil flavor in this hummus!

—Neeley

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Jul 09, 2010

Awesome! It was gone in a day. I eyeballed all the ingredients, didn't measure exactly. Would be great to mix and match different herbs and seasonings...I'll definitely be making this again very soon!

—Jennifer

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Nutrition

Calories
134 kcal
7%

Carbohydrates
21 g
7%

Cholesterol
0 mg
0%

Fat
3.8 g
6%

Fiber
4.1 g
16%

Protein
4.7 g
9%

Sodium
379 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basil and Pesto Hummus

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 134
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
** Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 379mg 15 %
Potassium 173mg 5 %
Total Carbohydrates 21g 7 %
Dietary Fiber 4.1g 16 %
Protein 4.7g 9 %
** Sugars 0.1g
Vitamin A 5 %
Vitamin C 7 %
Calcium 5 %
Iron 14 %
** Thiamin 3 %
** Niacin 7 %
** Vitamin B6 28 %
** Magnesium 11 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.