Pesto Hummus

Gluten Free | Vegetarian Option

Serving Size 4
Total Time 20 Minutes



1/4 cup pistachio pesto

1/4 cup hummus

Pistachio Pesto:

2/3 cup pistachios

1 cup basil leaves, tightly packed

1 clove garlic

1 tsp salt (eliminate if using salted pistachio nuts)

1 1/2 tbsp nutritional yeast

1 tbsp tahini

1/2 cup extra virgin olive oil

1 lemon, juiced

1 lemon, zested


2 cans of chick peas

1/4 cup tahini, mixed well

1/2 tsp cumin

2 tbsp hot water

3 tbsp avocado oil

2 tbsp extra virgin olive oil

2 tbsp lemon juice

Easy Version:

Mix 1/4 cup store bought hummus with 1/4 pistachio pesto

Pistachio Pesto:

Mix all ingredients in a high speed blender or food processor

Homemade Version:

Mix all pesto ingredients in a high speed blender or food processor, until smooth

Place in container

Mix all hummus ingredients in a high speed blender or food processor, blend until smooth

Place in separate container

Mix 1/4 cup of each together in a new container, top with drizzle of extra virgin olive oil

tips & tricks

For easiest option purchase pesto and hummus and mix together

Save extra hummus and pesto for dipping vegetables or topping protein

(chicken, shrimp, and salmon are my favorite)

Serve with bell pepper and cucumber slices

Tel: 985-869-2036

New Orleans, Louisiana

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