This easy healthy Basil Pesto Hummus takes minutes to make, is cheaper than store bought, and you control the ingredients!
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.
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
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.
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
- Vegan Tzatziki
- Tofu Nacho Cheese Sauce
- Chocolate and Peanut Butter Swirl Dessert Dip
- Raspberry Chipotle Ketchup
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Basil Pesto Hummus
- 15 ounce can garbanzo beans
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 clove garlic, minced
- 3/4 cup fresh basil
- 1/4 cup pine nuts
- 1/2 cup water
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 2 tablespoons – 1/4 cup nutritional yeast (optional)
- Mix all ingredients in a food processor until smooth.