Pesto Hummus

Whenever I have some leftover pesto sauce hanging around, I throw it into the food processor with some chickpeas and tahini and – voila!  Pesto hummus.


  • 1 can chickpeas (save the water from the can)
  • 3 tbsp tahini
  • 1 tsp lemon juice (if you don’t have this on hand, it’s ok without it, too)
  • Approximately 1/4 – 1/3 cup pesto sauce
  • 1 tsp roasted garlic
  • Salt and pepper to taste


  • Combine the strained chickpeas, tahini, lemon juice, pesto sauce and roasted garlic
  • Pour in a little bit of the water from the can of chickpeas and process the ingredients
  • Check the consistency of the hummus and add more of the water if the mixture is not loose and smooth
  • Process until you have reached your desired consistency (should be soft and smooth, not watery but not thick)
    • For some reason I love this hummus paired with Garden Salsa Sun Chips – I know it might sound like a strange combo, but it’s just so good.


One thought on “Pesto Hummus

  1. Hi there,

    I’m excited to let you know that we will be using one of the great photos of your pesto hummus in a slideshow about amazing pesto-themed recipes on iVillage and will link back to your website. If you do NOT want us to use this photo, please get back to me as soon as possible.

    If you have a high-res image you could provide, could you email it to me at

    Thank you so much for your time!


    Ellen Niz
    iVillage Contributor

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