basil pesto hummus

Hummus is one of my favorite snacks, full of protein, easy to eat, comes in tons of flavors, I could go on and on. I have been searching for the perfect recipe to make it myself ever since getting my beloved food processor. I found this recipe from What’s Gabby Cooking and peeling the chickpeas made all the difference! This recipe is cheap, healthy, and can be used in so many ways. So what are you waiting for…let’s make some hummus!

Prep time: 15 minutes
Servings: makes 1 ½ cups


For the hummus:
1 can garbanzo beans (chickpeas), drained and peeled
½ cup tahini
Freshly squeezed juice from ½ of a lemon
3 small garlic cloves, roughly chopped
½ teaspoon salt
2-3 basil bombs or ½ cup fresh packed basil
1 tablespoon olive oil
2-3 tablespoons water

For the pita chips:
Pitas cut into triangles
Olive oil

Make it your own: If you leave out the basil bombs, this is just a hummus base. You can make a large base and then divide and create different flavors anywhere from spicy sriracha to sweet roasted red pepper. The possibilities are endless! A trio of flavors is perfect for parties!


  1. Before making your hummus, get your pita chips in the oven. Brush pita wedges with olive oil and lightly sprinkle with salt and paprika. Repeat on both sides. Bake for 12 minutes. While these are baking you can make the hummus.
  2. Peel the garbanzo beans by gently squeezing or rubbing them between your fingers until they pop out of the skin. Discard the skin. While you are doing this set out the basil bombs to soften.
  3. Set up the food processor with the chopping blade and put the peeled garbanzo beans in the food processor.
  4. Pulse the food processor 4-5 times to chop the chickpeas finely.
  5. Process on low for about 1 minute until chickpeas become powdery.
  6. Scrape the sides and blend again for 1 minute on low.
  7. Add tahini, lemon juice, garlic, basil bombs, and salt. Remember you can always add more, but you can’t take it out. During this step you can choose to add half of each ingredient, then tasting to see how much more you want to add. You may end up adding more or less then what I recommended (especially of the basil and garlic)! 
  8. Process on low until ingredients are incorporated. While machine is running, add oil. Then add water 1 tablespoon at a time until hummus is smooth and is your desired consistency.
  9. Enjoy with your fresh pita chips and fresh veggies.

Tip: Save in a mason jar in the fridge for up to 1 week. Use on wraps, sandwiches, in salads, spread on chicken and bake or simply use it as a dip with pretzels, chips, fresh veggies and more!

Let me know what your favorite flavor of hummus is in the comments!

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