Pesto Hummus


I could seriously eat it at every meal with any starch, vegetable, or meat around. When I was living at school I would go through at least one 12oz container a week (usually 2 and a week was often only 5 days…). As you can see, I have a problem.

Anyway, despite shopping at Aldi and getting a container for $1.99 each, my habit was adding up. Hummus is so simple to make that I really don’t have a good excuse for not making it myself.  There are 3 main ingredients – garbanzo beans, seed/nut butter, spices. I’ve made a few batches so far this summer that have all been green – while tasty, not the easiest for convincing people hummus is delicious 😉

Pesto HummusPesto Hummus


  • 15oz can garbanzo beans (no salt added)
  • 1 cup of fresh basil, loosely packed
  • 1/2 tsp dried garlic, diced
  • 1/2 cup sunflower butter (or tahini)
  • 1 tbsp olive oil
  • salt to taste (none if you can’t find the no salt added beans)


Place the herbs in the food processor and pulse until finely chopped. Add the olive oil and mix well. Add the beans, sunflower butter, and salt. Mix well. Add water to thin the consistency as needed.

*Since this version, I have made a few variations. One included steamed kale. Another included hot red peppers from the garden.


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