Garlic Pesto Hummus

I just got my new blender and food processor for the kitchen ??! It’s been going down… testing out all my new gadgets. I’m that girl that loves getting kitchen tools and sick house-hold gadgets, like vacuums for my birthday. What can I say? I’m all about practical gifts ?‍♀️.

I’ve been making a ton of green juices in the blender and the first thing I tested with the food processor was this delish hummus! It’s so dang easy to make and so yummy! This pesto hummus may slowly slip into my Sunday food prep routine for summertime. You can use it as a dipping sauce for pretty much anything. I’ve been eating it with protein and an array of veggies.  I boiled the garbanzo beans prior to throwing them in the food processor to make them tender and creamy. This step is totally optional; if your feeling lazy just skip it ?…..and if your feeling naughty throw some fresh parmesan in there! What are some of your favorite food prep items to have on hand for summer?

Organic Ingredients:

  • 1/4 cup garlic tahini
  • 2 juiced lemons
  • 1 cup fresh basil leaves
  • 1/2 cup water
  • 2TB avocado oil
  • 2 cans (drained) garbanzo beans
  • 2-3 garlic cloves
  • 1/4t pink himilyan salt
  • 1/4 cup fresh parmesan (optional)


  1. (Optional) boil garbanzo beans in liquid from can for 5 minutes
  2. Drain beans, let cool, and add to food processor
  3. Add all the rest of ingredients on top of beans and purée for 2-3 minutes or until hummus meets your preferred texture



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