This easy white bean basil pesto hummus recipe is thick, creamy, and full of rich, herbaceous flavors with just a touch of sweetness. Quick to make, it’s great for dipping or spreading over your favorite sandwiches and wraps.
Love hummus? Try my peanut hummus and classic hummus, too.
There’s something about fresh basil that instantly transports me to a sunny afternoon in Tuscany. Even in the middle of winter, its fragrant aroma brings Mediterranean warmth to my kitchen. To satisfy my craving for those bright, sunny flavors, I created this Italian-inspired hummus infused with roasted garlic, lemon, and fresh basil. Think of it like fresh basil pesto meets hummus. Thankfully, fresh basil is available year-round, so we can all enjoy a taste of summer no matter the season.
Though basil is a staple in Mediterranean cooking, the herb actually originated in India and parts of Africa and Asia. Its name, Ocimum basilicum, comes from the Greek words for “smell” and “royal,” a nod to its intoxicating fragrance and regal purple blooms. Throughout history, basil has been both feared and adored, linked to mythical serpents in ancient folklore and used as an aphrodisiac in Italy, where “bacia-nicola” basil symbolizes love. Whatever its origins, basil and white beans are a perfect pair!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card for the complete ingredients and instructions!
- Garlic – Use whole garlic cloves.
- Cannellini Beans – These take the place of chickpeas (garbanzo beans) found in most recipes. Make sure your beans are soaked and cooked. Or, use canned beans, making sure to drain them first.
- Fresh Basil – Look for bright green leaves that are free from bruises or discoloration.
- Olive Oil – This adds richness and healthy fats, and combines the ingredients, creating a smooth consistency.
- Tahini Paste – This is a staple in hummus recipes, creating the thick consistency and slightly nutty taste we want.
- Lemon Juice – Freshly squeezed is best! The acidity lightens the pesto hummus, creating a well-rounded flavor.
- Honey – Use as little or as much as you like for a touch of sweetness. Agave syrup also works well, if preferred.
How to Make This Pesto Hummus Recipe
- Roast. Roast garlic cloves in olive oil until they’re soft and golden. Set aside to cool, separate the cloves from the oil, and reserve both.
- Blend. Blend the roasted garlic cloves, cannellini beans, tahini paste, water, basil leaves, lemon juice, honey, and cayenne pepper in a food processor until a chunky hummus forms. Stop and scrape down the sides of the bowl as needed!
- Add oil. With the food processor running on low, drizzle in the roasted garlic oil, and continue to process until the hummus is smooth and creamy.
- Season. Add salt, if needed, and adjust the consistency as desired.
Tori’s Top Tips for Success
- Use fresh basil for the best flavor. Dried basil won’t deliver the same vibrant color or aromatic taste. If your basil looks wilted, trim the stems and place them in water for 30 minutes before using.
- Roast the garlic low and slow. Letting the cloves cook gently in olive oil brings out their natural sweetness and prevents bitterness. Don’t rush this step! It’s key to the rich, mellow flavor.
- Adjust the texture to your liking. If the hummus is too thick, add water or olive oil one teaspoon at a time until it reaches your preferred consistency. For a creamier finish, blend an extra minute or two.
- Taste before seasoning. Canned beans often contain salt, so always taste before adding more. Start small. You can add more salt, but you can’t take it out!
- Garnish just before serving. A final drizzle of olive oil, a sprinkle of pine nuts, and a few basil leaves make this dip look beautiful and taste even better.
White Bean Basil Pesto Hummus
Ingredients
- 3-4 cloves garlic
- 3 1/2 cups soaked and cooked cannellini beans (or 2 cans)
- 3/4 cup fresh basil leaves, loosely packed
- 1/4 cup olive oil, plus more for garnish
- 3 tablespoons tahini paste
- 2 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon water
- 1 teaspoon honey or agave nectar (use agave to make vegan)
- 1/4 teaspoon cayenne
- Salt to taste
- Fresh basil leaves and pine nuts, optional garnish (if serving to guests with nut allergies, omit the pine nut garnish)
- Crudités, breadsticks, pita and/or crackers for serving (for gluten free and/or vegan, please make sure accompaniments are gluten free and/or vegan)
Instructions
- In a small saucepan on the stovetop, roast the garlic cloves in the olive oil over low heat for about 30 minutes, stirring every so often, till golden and soft. Remove from heat and cool to room temperature. Separate the garlic cloves from the oil; reserve both.
- In a food processor, combine the roasted garlic cloves with the cannellini beans, tahini paste, water, basil leaves, lemon juice, honey and cayenne pepper.
- Process for a couple of minutes, scraping the sides every so often, till a chunky hummus forms.
- With the food processor running, drizzle in the roasted garlic oil. Continue to process till the hummus is smooth and creamy. Taste and add salt if needed. Typically canned beans have already been salted, so you may not need to add much more. I usually add between 1/4 tsp- 1/2 tsp of salt. Be sure to add carefully, as the mixture can become too salty rather quickly. If you would like to adjust the texture of the hummus and make it softer, add more water 2 teaspoons at a time and process till the texture is to your liking.
- Transfer the hummus to a container or serving plate and chill in the refrigerator. If desired, drizzle with olive oil and sprinkle with pine nuts before serving (to keep this recipe nut free, omit the pine nut garnish). Serve with toasted pita or pita chips, crudités or your favorite cracker.
NOTES
Nutrition
tried this recipe?
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FAQs
Yes! This hummus can be prepared up to three days in advance. Store it in an airtight container in the refrigerator. Before serving, give it a good stir and add a drizzle of olive oil to refresh the texture and flavor.
This recipe is delicious with fresh vegetables like carrots, cucumbers, and bell peppers, as well as with pita chips, breadsticks, or crackers. For a Mediterranean-inspired platter, pair it with olives, marinated artichokes, and feta cheese.
Absolutely. Simply substitute the honey with agave nectar or maple syrup, and serve with vegan-friendly accompaniments. The rest of the ingredients are naturally plant-based!
Son allergic to sesame seeds and tree nuts. Can you suggest a sub for the tahini? Extra oil oil?
You can add another 1/4 cup of beans, then add additional olive oil a little at a time as you blend until the texture is creamy. To help with the texture (which is made creamier/smoother by the tahini), I recommend skinning the chickpeas before blending. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. It will take you 15-20 minutes, but worth doing if you’re skipping the tahini. It will help ensure that your hummus turns out very smooth and creamy. Good luck!
I was just about to ask the same thing because our daughter is allergic to tree nuts and sesame as well. She likes beans so I thought why not try to make a hummus from scratch for her and see if she likes it that way. Thanks for the tip!
I made this with pesto I had in the freezer from the summer’s harvest, what a wonderful combination of flavors. I would have never thought to make a pesto hummus, thank you for sharing. I am thinking this would be a wonderful layer on your Mediterranean layer dip recipe you shared recently. I always enjoy your blog posts, thanks again.
Terri, great idea on the Med dip, hadn’t thought of that yet! Will try it soon 🙂
Tori, This is great! I left out the cayenne, and added more garlic but its PERFECT! Do you think it will freeze well?
Thanks!
Hi Taylor, yes it should freeze fine. It may be a bit watery when defrosted, but giving it a quick stir should bring it back to life. Enjoy.
Absolutely brilliant.
I have never made hummus with anything other than Garbanzo beans, but I think I might have to try this. I prefer lime juice over lemon, and lots of it. I like a lot more olive oil than the recipes call for as well. I also found that if I did not have any Tahini on hand, I could use peanut butter, and come up with a very similar flavour.
Home-cooked chick peas with cilantro, jalapeno, cumin and lime juice instead of lemon. I use olive oil instead of tahini when I make this version.
It looks delish! Unfortunately, I can’t have traditional hummus anymore because of a sesame allergy. I usually add a little roasted peanut oil to my bean puree, but I would love another suggestion to get that tahini flavor without the tahini.
Hi Beth– funny enough, I’ve heard that some people use a small amount of unsweetened natural peanut butter when they’ve run out of tahini. Apparently it is a workable sub, but I haven’t tried it myself so no promises!
I like it all–with veggies, on a bagel or chips/pretzels
Sublimely garlicky and creamy!
I like it any way I can get it, but my favorite is classic Greek style…lots of garlic and olive oil.
I prefer toum.
What is the parsnip looking veggie?
Those are mini breadsticks Susan. 🙂
Recently had pesto made with edamame. It was amazing, had red pepper on the top
All of the above!!!
Yes.. All if the above ~