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Pesto Hummus

Whenever I have some leftover pesto sauce hanging around, I throw it into the food processor with some chickpeas and tahini and – voila!  Pesto hummus.


  • 1 can chickpeas (save the water from the can)
  • 3 tbsp tahini
  • 1 tsp lemon juice (if you don’t have this on hand, it’s ok without it, too)
  • Approximately 1/4 – 1/3 cup pesto sauce
  • 1 tsp roasted garlic
  • Salt and pepper to taste


  • Combine the strained chickpeas, tahini, lemon juice, pesto sauce and roasted garlic
  • Pour in a little bit of the water from the can of chickpeas and process the ingredients
  • Check the consistency of the hummus and add more of the water if the mixture is not loose and smooth
  • Process until you have reached your desired consistency (should be soft and smooth, not watery but not thick)
    • For some reason I love this hummus paired with Garden Salsa Sun Chips – I know it might sound like a strange combo, but it’s just so good.