Basil Pesto Hummus

    Basil Pesto Hummus

    (65)
    14saves
    15min


    67 people made this

    This deliciously sweet hummus is bursting with basil. it's so good, you could eat this by itself with a spoon, although spreading it on crackers of any kind will do.

    Ingredients
    Serves: 5 

    • 1 (400g) tin 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
    • 1 pinch salt and ground black pepper to taste

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Combine the chickpeas, 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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    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (64)

    by
    30

    This was excellent! I doubled the garlic, soy sauce, and balsamic vinegar for extra flavor. I will definitely make this again and again!  -  02 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    29

    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...  -  28 May 2008  (Review from Allrecipes USA and Canada)

    by
    25

    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!  -  26 Dec 2008  (Review from Allrecipes USA and Canada)

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