Tomato Pesto Hummus

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

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 8 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

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.

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Ingredients

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Hummus:

• 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 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

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Instructions

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).

Notes

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

• Prep Time: 8 minutes
• Category: Dip
• Cuisine: American

Nutrition

• 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

I love to make this recipe in my Nutribullet! Get your own with my discount code here.

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
Spicy Hummus Veggie Tacos
Vegan BLTA Sandwich
Curried White Bean Oat Veggie Burgers

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