15-Minute Pesto Hummus with Parmesan and Pine Nuts
Vibrant Mediterranean dip blending chickpeas, fresh basil, and toasted pine nuts with creamy tahini and sharp Parmesan. Herbaceous, garlicky, and tangy with nutty undertones. Perfect for entertaining or meal prep—serve with crudites, pita, or crackers. This version bridges traditional hummus and pesto, offering brighter herb notes than standard chickpea dips while maintaining that essential creamy texture.
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoon Parmesan cheese, grated
- ½ cup basil leaves, fresh
- ½ cup lemon juice, fresh
- 2 tablespoon pine nuts, raw or lightly toasted
- 3 tablespoon extra-virgin olive oil
- ½ cup tahini
- ½ teaspoon salt
- ¼ teaspoon pepper, ground black
- ½ teaspoon garlic powder
Instructions
- 1
Combine chickpeas, Parmesan, basil, lemon juice, pine nuts, olive oil, tahini, salt, pepper, and garlic powder in food processor.
- 2
Process until smooth, pausing to scrape sides as needed.
- 3
Taste and adjust consistency by adding more lemon juice or olive oil if too thick.
Tips
Lightly toast pine nuts in a dry skillet before processing to deepen their nutty flavor and reduce any raw taste.
Reserve 1 tablespoon fresh basil to stir in after processing for brighter herb texture and color.
Bring dip to room temperature before serving for better flavor release.
Good to Know
Cover and refrigerate up to 5 days in airtight container. Olive oil may solidify when cold; bring to room temperature before serving.
Make up to 2 days ahead. Stir well and add splash of lemon juice or olive oil if surface has oxidized or texture has stiffened.
Transfer to serving bowl. Drizzle with additional olive oil and sprinkle with whole basil leaf or pine nut. Serve with pita chips, crudites, or breadsticks.
Common Mistakes
Over-process to avoid grainy texture; pulse and scrape sides to maintain creamy consistency.
Add lemon juice in small increments to avoid over-thinning and losing body.
Use fresh basil, not dried, to achieve vibrant pesto flavor and color.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a food processor?
Yes, use an immersion blender or mortar and pestle, though texture may be chunkier. Mash chickpeas and tahini first, then gradually fold in remaining ingredients.
What if I'm allergic to tree nuts?
Omit pine nuts entirely or substitute with sunflower seeds (1:1 ratio). The dip will still have good body from tahini and creamy texture from tahini-olive oil base.
Can I freeze pesto hummus?
Yes, up to 3 months in freezer-safe container. Thaw overnight in refrigerator. Stir well as lemon juice and oil may separate; re-blend if needed.