Basil Pesto Hummus 

Basil Pesto Hummus 
(Makes about 1 ½ cups)

Hummus is a high-protein, super-healthy, all-vegan treat that works great as a dip, as a spread in a sandwich, and even as a side dish. It’s also versatile, both in terms of what you can add to it and what you can eat with it, and that’s why it’s one of my favorite dishes.

The recipe on this page is one of my favorite ever hummus creations. You can enjoy it with a little smashed avocado on toast, maybe alongside your morning cup of GRIND premium organic coffee; you can make it as part of a big lunchtime Mediterranean mezze; or you can enjoy it as a guilt-free nighttime snack.

This hummus uses roasted almonds for added protein as well as a cup of chopped basil for a unique flavor. It combines several Mediterranean flavors to create a delicious snack that you simply have to try.


1 cup loosely packed basil
½ cup roasted almonds
3 tbsp lemon juice
1 clove garlic
½ tsp salt
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp olive oil


Add the basil, almonds, lemon juice, garlic and salt to a food processor or high-speed blender. Process until everything is smooth, scraping down the sides as needed.

Add the chickpeas, tahini and olive oil and blend. Taste and add more salt or lemon if needed. If it’s too thick, add more olive oil.

Serve the hummus drizzled with olive oil and sprinkled with salt and pepper alongside raw veggies for dipping. Store in an airtight container in the fridge for up to 5 days. 

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