Vegan Pesto Hummus (Gluten Free/Vegan/No Sugar)

Vegan Pesto Hummus (Gluten Free/Vegan/No Sugar)
Vegan Pesto Hummus

Vegan Pesto Hummus (Gluten Free/Vegan/No Sugar)

Hummus has been a favourite afternoon snack or picnic treat of ours for a while and then we discovered pesto hummus! We don’t like most of the store-bought ones as they contain canola oil, dairy, preservatives and were too salty. Because of this, we decided to come up with our own recipe which turned out to be even tastier. Making our own hummus has also helped us to reduce our plastic waste and save a bit of money.
Prep Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Snacks
Servings 400 grams


  • 1 400 gram can Chickpeas drained Husked and rinsed
  • ¼ cup Toasted pine nuts extra for topping
  • ¼ cup Hulled tahini
  • ¼ cup Lemon juice
  • 4-5 tablespoons Olive oil extra from topping if wanted
  • 3 teaspoons Minced garlic
  • ½ teaspoon Ground cumin
  • Salt to taste
  • 1 sleeve Sleeve of basil approximately 40 grams, leaves picked and washed


  • Blend the chickpeas in a food processor until paste-like.
  • Add the basil, tahini, olive oil, lemon juice, cumin, garlic and pine nuts.
  • Blend the mixture until smooth and creamy.
  • Add salt to taste.
  • Serve with a drizzle of olive oil and toasted pine nuts.


  • Add olive oil to make the hummus smoother.
  • Add water to make the hummus fluffier (start with 1 tablespoon and slowly add more.)


- Last about 5-7 days refrigerated in an airtight container.
- Best served chilled.
Keyword Dairy free, Gluten free, Snack, Vegan

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