Pistachio Pesto Hummus is an amazing combination of traditional hummus and a nutty tangy fragrant pesto. This is one of the best recipes I’ve ever made because we have two mouthwatering foods mingled together. I don’t know if hummus is commonly paired with pesto, but you should definitely take it on your list to use your pesto with. I used my Pistachio Spinach Basil Pesto in this recipe. Glad I had a jar of homemade pesto in the refrigerator when I was making a small batch of hummus for dinner.
Yusuf was making sticky chicken wings for dinner and I was pureeing chickpeas for a yummy hummus. Do you like dipping chicken wings into hummus? Never tried it? You’ve missed a lot! Try it asap! I’m a hundred percent sure that you will love it! Just when I was finishing my duty, I remembered the tangy and nutty pesto I made the other day was waiting in the refrigerator.
I hadn’t tried combining these two before, but I had a strong feeling forcing me to integrate these two all time favorite dishes. Lucky that you didn’t see us enjoying the wings with pesto hummus dip because you might find us disgusting because we just couldn’t stop licking our fingers! BTW stay tuned for the sticky chicken wings recipe!
Glad I listened to that voice inside me since this Pistachio Pesto Hummus was a real hit! Our already favorite hummus had the tastiest twist in its life and become even more addictive! Besides, I love the color of hummus better than its normal boring color. You can arrange the greenness of your hummus by increasing or decreasing the amount of pesto you add.
Unlike our traditional hummus, which is topped with a red sauce, this Pistachio Pesto Hummus is topped with a dollop of pesto, olive oil and shaved pistachios to give a sneak of the ingredients inside. We love the crispy pistachio pieces on the top, but if you don’t want your hummus that nutty, then leave them out. You can use whole chickpeas instead as we mostly do.
Pistachio Pesto Hummus
Traditional hummus has the tastiest twist with tangy pistachio pesto.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4
- 2 cups cooked or canned chickpeas
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- ¼ cup olive oil, plus more to drizzle over the hummus
- 2 cloves garlic, mashed
- ¾ teaspoon salt
- ¼ teaspoon cumin
- ¼ cup Pistachio Spinach Basil Pesto, plus more for the topping
- Combine all ingredients in a food processor and process until smooth.
- Transfer it into a bowl or on small portion plates.
- Drizzle over a little olive oil, top with a dollop of pesto and shaved pistachios.
- Serve cold with chicken wings, tortilla chips or in sandwiches.