Friday, June 10, 2011

Basil and Pesto Hummus

For some reason I can't ever get Hummus to turn out as creamy as it is when we buy it in the store. That being said this recipe is a good recipe and it adds a lot of flavor to the hummus. We made it when we had our neighbors over and they said they thought it was good. I loved that I could use basil from my herb garden for this recipe, but I'm still not sold on homemade hummus. 

Basil and Pesto Hummus


  • 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
  • 1/2 cup basil leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon soy sauce
  • salt and ground black pepper to taste


  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.

1 comment:

  1. I had hummus for my lunch today! This looks really wonderful. Mine never comes out as creamy as I want either, but I don't mind a little texture! Can't wait to try this! : )