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Create Mindfully

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Basil Pesto Hummus

This easy healthy Basil Pesto Hummus takes minutes to make, is cheaper than store bought, and you control the ingredients!

Basil Pesto Hummus

Easy to Make

Hummus is about one of the easiest condiments you can make. It literally takes minutes to whip up. Throw the ingredients in a food processor, mix, and you’re done.

I used to buy hummus before starting Create Mindfully. That was before I figured out my own formula for making it. I always start with the same amounts of tahini, garbanzo beans or another kind of bean, lemon juice, and garlic for the base. Then I add in flavors.

Hummus is one of those dips that I don’t think I will ever get sick of. I pretty much have it around all the time. Besides the ten or so hummus recipes that I’ve already posted, I have about four more to post.

It is great to add to a sandwich, or eat with veggies.

I love making hummus that I have never had before, like this Basil Pesto Hummus. Even though I use basil in Sun-dried Tomato and Basil Hummus, I have never used nutritional yeast, or pine nuts for that matter. I don’t know why I haven’t, they are all flavors that I love and go fabulously together.

Basil Pesto Hummus

Cheaper Than Store Bought

Not only is hummus easy to make, but it is cheaper than store bought. Those little tubs are just not worth the price in my opinion, when I can make a big batch for a lot less.

Plus, I eat them up so quickly! An eight ounce tub only lasts me two or three days.

This healthy Basil Pesto Hummus takes minutes to make and is much cheaper than store bought! Click To Tweet

 

Basil Pesto Hummus close up vertical.

Control the Ingredients

By making your own, you can control what goes in it. Have you ever read the labels on hummus containers? There’s one brand in particular that I used to buy that has some unrecognizable ingredients in it. Scary!

It isn’t as thick of a consistency as I like either. At least with making your own, you can add water to your liking.

Ever since making my own, I think I have become a bit of a hummus snob. Yes, I will still eat that brand that I mentioned, especially if I am at a gathering and it’s in front of me, but I prefer my own or one made with all natural whole foods.

Also many times there’s not a lot to eat for someone who is both vegan and gluten free.

Basil Pesto Hummus

Grow Your Own

I made this when my basil plant was still alive. I couldn’t keep it alive when cold weather hit. So time to get another basil plant. It is worth the little bit of effort it takes to keep it alive.

It more than paid for itself in a short time. Now I need to look into other herbs that are easy to take care of. Since I use herbs all the time in my cooking, I might as well.

We do have a mint plant, but it isn’t very big, so I don’t use it much. I’ve used it in mojitos in the past, which I would drink more often if my plant was bigger.

I have a few friends and neighbors who have gardens. They often share their bounty with us.

I have noticed a huge difference between store bought and home grown greens like arugula and mustard greens. The home grown is much stronger. The only way that I can eat a large bowlful is dressed in salad dressing that sits overnight. Without marinating the greens overnight, my sinuses get cleared out because the greens are so spicy!

Other Dips You Might Like

Basil Pesto Hummus

Basil Pesto Hummus

This vegan hummus with basil pesto is a healthy dip. If you like pesto and hummus, I think you’ll like them combined into one!

*Don’t forget to come back and leave your feedback and star rating.

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Basil Pesto Hummus
5 from 1 vote
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Basil Pesto Hummus

This easy healthy Basil Pesto Hummus takes minutes to make, is cheaper than store bought, and you control the ingredients!

Course Appetizer
Cuisine vegan, gluten free
Keyword basil hummus, basil pesto hummus
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 204 kcal
Author Willow Moon

Ingredients

US Customary - Metric

Instructions

  1. Mix all ingredients in a food processor until smooth.
Nutrition Facts
Basil Pesto Hummus
Amount Per Serving
Calories 204 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 202mg 8%
Potassium 200mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 0g
Protein 6g 12%
Vitamin A 3.4%
Vitamin C 6.1%
Calcium 4.4%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Basil Pesto Hummus collage photo.

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Reader Interactions

Comments

  1. I have always wondered how to make hummus we tried some from the store but you know how most items that is store bought don’t taste like it would at home. So glad I found this recipe I will be trying it this weekend. Thanks for sharing

    Reply

  11. I absolutely love Hummus and I bet the basil just gives this one an amazing, fresh flavor. Your photos really jump off the page and have me wishing I had the ingredients to mix up a batch right now!

    Reply

  15. I love hummus and I make it for most of our get together’s. Your recipe puts a whole new spin on an oldie but a goodie. Thanks for sharing it with us

    Reply

  16. This sounds really good! Homemade hummus is one of my favorite recipes. Love the basil pesto flavor that you used. 🙂

    Reply

  18. I love this hummus! It is so tasty. I made the batch and it’s pretty big! My husband doesn’t eat much of it, so it’s only me trying to eat it all. Do you know how long it is good for in the fridge? I’m hoping a week, but I know it is all fresh so it might be a shorter expiration date. Thank you!

    Reply

    • Thanks Emilee! I ate my first batch up pretty quickly, but the batch I have in the fridge now has been around for about 5 days. I think it would last a week. You could also add it to smoothies if you drink them. I did that with my last batch and loved the addition of flavors.

      Reply

  20. I found this recipe when I made the Veggie Sandwich with this hummus. It has become a staple in my house. Thanks for the recipe!

    Reply

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