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Homemade Hummus with Fresh Pesto


  • 2 cloves garlic
  • 2 green onions, white portion and half of green top
  • 1 can (15 oz.) garbanzo beans (chick peas), drained, reserving 1/4 cup liquid
  • 1/4 cup tahini (sesame paste), stirred
  • 3 to 4 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon cumin
  • Dash of cayenne
  • Salt and pepper to taste
  • Homemade pesto
  • Pine nuts
  • Drizzle of olive oil
  • Pita bread or cut up vegetables, optional


  1. Using S-blade and with the food processor running, drop garlic cloves and onion into food chute. Then add garbanzo beans, tahini, lemon juice, olive oil, cumin, cayenne, salt, and pepper.
  2. Continue to process until smooth, adding enough reserved liquid from beans to reach desired consistency and scraping bowl as needed.
  3. Place into serving bowl and and top with a dollop of homemade pesto, pine nuts and a drizzle of olive oil. Serve with pita bread and/or vegetables. To store, refrigerate.

Serves: 4-6

Test kitchen note: We topped ours with a dollop of homemade pesto, pine nuts, and a drizzle of olive oil but you could top with sun-dried tomato and basil pesto, paprika, or fresh herbs.



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