Basil and Pesto Hummus Recipe - Bush’s Best

Basil and Pesto Hummus

Recipe By: fantastic dan   Photo By: gapch1026
Write a Review | Read Reviews (31)
This deliciously-sweet hummus is bursting with basil and an all-around pesto body.
 
  • Prep: 10 Minutes
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  • Cook: 0 Minutes
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  • Total: 10 Minutes
 
5
 
 
  • 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
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  • 1/2 cup basil leaves
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  • 1 clove garlic
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  • 1 tablespoon olive oil
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  • 1/2 teaspoon balsamic vinegar
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  • 1/2 teaspoon soy sauce
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  • salt and ground black pepper to taste
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  1. Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.
Nutrition Information
 
 
More Reviews (31)
Reviewed By: Stacy M
Delicious, unique hummus. I had some fresh basil to use up and this was a great use for it. Like other reviewers, I added some lemon juice, plus a little extra oil and water to achieve a smoother texture. I also added a dash of hot sauce for a little added dimension. Thanks, Dan, for an easy and tasty recipe!
Reviewed By: AmyG
I wish that I could give this waaaaay more than 5 stars! This was by FAR the best hummus recipe I've ever encountered and let me tell you, I live, eat and BREATHE hummus! I was incredibly skeptical at the lack of tahini paste, however, this hummus didn't need it one bit. Also didn't ned the lemon juice people commented about. If you're looking for a little more "zing" simply double up on the soy sauce and basalmic. If you find it too dry, add some water (tastes the same, no calories!) Thanks for an incredible recipe!
Reviewed By: Catherine
delicious and refreshing! added lemon juice as suggested and really brightens the basil flavors. ate on top of broccoli and sandwiches and so many other things. will definitely serve as an appetizer for company.