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
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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!
Hummus makes a great pasta sauce, just add evoo, and fresh parsley, etc
Roasted red pepper..spicy 🙂
Any way you wanna fix it for me is my fave!
Yes!
I do the blood tpe diet and am not suppsoed to have garbonzo’s, so I love the white bean take off.
all of the above!
THIS SO GOOD MADE LAST NIGHT
Roasted red pepper…..
Pine nuts
Roasted Garlic Hummus.
Garlicky,spicey, and lemony.
Yummy!
I like the roasted garlic and roasted red papper hummus – readily available and cheap and a good way to consume raw crudités that I wouldn’t eat cooked – such as broccoli and carrots and celery – those strips of red and yellow peppers look good !
Thai chili
roasted red pepper.
Spicy please!
Like roasted red pepper, three tribes organic roasted red pepper And their forty spices is great too.
With a little kick
Have to make this recipe. YUMS
This looks lovely!