Tomato Pesto Hummus (Vegan, Gluten-Free)

Sharon Palmer

If you’re looking for a rich, easy, creamy dip or spread, try out this flavorful and healthy Tomato Pesto Hummus. Packed with the nutrition and flavor power of tomatoes, you can whip up this 100% plant-based (vegan), gluten-free hummus recipe in seconds—relying mostly on shelf-stable, economical staples, such as canned tomatoes and chickpeas. With only 7 ingredients (not including pantry items and the garnish), this recipe only takes about 5 minutes to prepare. It’s so good, you’ll stop buying store-made hummus! Serve it with your next party vegetable platter, with whole grain pita bread or crackers, in a wrap, on top of a salad, as an accompaniment for veggie balls or falafels, or with toasted whole grain bread. It’s also great packed away in kids’ (or grownups’!) lunchboxes as a dip with fresh veggies. There are so many places this hummus will go! This Tomato Pesto Hummus recipe is a great way to showcase healthy chickpeas (rich in protein, fiber, vitamins and minerals) and disease-fighting tomatoes (packed with lycopene antioxidants).

Learn how to make Tomato Pesto Hummus in my easy recipe video.



Tomato Pesto Hummus (Vegan, Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)

  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x



  • 1 15-ounce can chickpeas, rinsed, drained well
  • 1 15-ounce can diced tomatoes, drained well
  • ¼ cup pine nuts (additional for garnish)
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 1 teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • Salt, as desired (optional)

Pesto Garnish/Topping:

  • 2 tablespoons chopped fresh basil
  • 1 tablespoon pine nuts
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon extra virgin olive oil


  1. To prepare hummus, place drained chickpeas, drained tomatoes, pine nuts, lemon juice, olive oil, tahini, paprika, and red pepper flakes in the container of a food processor or blender.
  2. Process until smooth and creamy, pausing to scrape down sides if necessary. Should make a thick, creamy consistency. Adjust seasonings with salt, if desired.
  3. Pour hummus into a serving dish and garnish with chopped fresh basil, pine nuts, a swirl of balsamic vinegar, and a swirl of olive oil.
  4. Makes about 2 cups hummus (8 – ¼ cup servings).


May serve with whole grain pita, vegetables, wraps, sandwiches, and veggie balls.



  • Serving Size: 1 serving
  • Calories: 170
  • Sugar: 4 g
  • Sodium: 237 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 5 g

Keywords: pesto, hummus, dips

Try this hummus recipe with some of my favorite recipe ideas:

Greek Veggie Balls with Tahini Lemon Sauce
Spicy Hummus Veggie Tacos
Greek Chickpea and Vegetable Filled Pitas

Check out more plant-powered hummus recipes at The Plant-Powered Dietitian.

This post may contain affiliate links or sponsored content. For more information on this, click here.

One thought on “Tomato Pesto Hummus (Vegan, Gluten-Free)

Leave a Reply

Your email address will not be published. Required fields are marked *