By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
436 cal · 15 min
Pistachio Pesto Hummus
Recipe GLPR079f3a45b5bf45
A vibrant, creamy hummus blended with pistachio spinach basil pesto, garlic, lemon juice, and tahini. This Middle Eastern-inspired dip is smooth, nutty, and perfectly balanced with warm spices. Serve cold as an appetizer with your favorite dippers or as a flavorful spread for sandwiches.
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Ingredients
¼ cup pistachio spinach basil pesto
2 cups cooked or canned chickpeas, drained
¼ teaspoon ground cumin
2 cloves garlic, minced or mashed
¼ cup fresh lemon juice
¼ cup extra virgin olive oil, plus more for drizzling
¾ teaspoon salt
½ cup tahini
Shaved or crushed pistachios for garnish
Directions
In a food processor, combine the chickpeas, tahini, pistachio pesto, minced garlic, ground cumin, lemon juice, olive oil, and salt.
Blend on medium-high speed for 2–3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. Add a splash of water if the hummus is too thick.
Transfer the hummus to a serving bowl or divide among small appetizer plates.
Drizzle lightly with additional olive oil and top with a small dollop of pesto and a scattering of shaved or crushed pistachios.
Serve chilled or at room temperature with tortilla chips, vegetable sticks, crackers, or alongside grilled chicken as an appetizer or snack.
Comments
Pistachio pesto hummus works on flavor but demands a special trip for roasted, unsalted pistachios (budget $6–8 at Harris Teeter or Kroger, typically unavailable at Food Lion, Walmart, and ALDI), and a second stop for tahini if you don't keep it in rotation. The 15-minute claim holds if you buy pre-made pesto; if you're making it fresh from pistachios, garlic, and oil, add 10 minutes to prep and another $3–4 to the bill. At roughly $3–4 per serving, it's a decent dip for entertaining or a light lunch, but it does not stretch as a main course and once made, keeps well refrigerated for three days, making it suitable for planned grazing rather than spontaneous weeknight meals.
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