This Carrot Top Pesto Hummus is the best of both worlds: a delicious combination of pesto and hummus. Plus, it's a great way to use up the entire carrot!
Say hello to one of my favorite dips: pesto hummus. But not just any pesto -- carrot top pesto!
I love both pesto and hummus because they're both so versatile on their own. Pesto is delicious on pizza or pasta, and hummus is the easiest dip you can make for a party. This pesto hummus combines the flavor of pesto with the creaminess of hummus -- truly the BEST.
- Uses carrot tops in the pesto so this recipe is no-waste
- Combines hummus and pesto into one delicious dip
- Vegan AND gluten free, too!
Chickpeas: Canned; drained and rinsed
Garlic: You'll need garlic for both the pesto and the hummus
Tahini: Tahini is a MUST for traditional hummus; if you need a substitution, you can try using butter like in my Turkish hummus
Carrot top: Many pesto recipes call for spinach or kale, but this recipe uses carrot tops instead! That way, you can use the tops in the pesto and the actual carrots for dipping.
Basil: Plenty of fresh basil! Basil is the MAIN ingredient in pesto, so don't skip it.
Pine nuts: Can substitute almonds or walnuts if you prefer.
Step 1: Add pesto ingredients. Place the carrot tops, basil, garlic, pine nuts, lemon juice, and salt into your food processor and pulse for 10 seconds. Then, with the motor still running, pour the olive oil and water in through the top.
Scoop the pesto out into the bowl, then wipe out the food processor. It's ok if it isn't completely clean.
Step 2: Make the hummus. Next, add the chickpeas, garlic, lemon juice, tahini, and salt to the food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until the hummus is smooth.
Step 3: Combine. Last, add the pesto back into the food processor with the hummus and pulse until combined.
Tips and tricks
-If the pesto isn't coming together, keep adding more water and/or olive oil 1 tablespoon at a time until it's smooth.
-The recipe calls for 1 bunch of carrot tops, which should be equivalent to about 2 cups.
-If you don't own a food processor, you can use a small blender instead, like a NutriBullet.
-Have leftover pesto hummus? Try using it in place of the roasted red pepper hummus in my hummus flatbread recipe.
-Want to only make carrot top pesto? You can follow my recipe in the recipe card, or this similar and equally delicious pesto recipe from Simply Recipes.
What should this be served with?
Pesto hummus goes great with pita chips, and you should definitely roast the carrots and use those for dipping too!
Is this pesto hummus vegan/gluten free?
Yep! It's naturally both, which is helpful for those with dietary restrictions.
More healthy appetizers:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Carrot Top Pesto Hummus
for the pesto:
- 1 bunch carrot tops
- 1 cup fresh basil packed
- 1 large garlic clove
- 3 tablespoon pine nuts
- 1 tablespoon lemon juice
- 3 tablespoon olive oil or more
- 3 tablespoon water or more
- pinch of salt
for the hummus:
- 14 oz. chickpeas drained and rinsed
- 1 garlic clove
- 2 tablespoon lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- ¼ teaspoon salt
- Add the carrot tops, basil, garlic, pine nuts, lemon juice, and salt to your food processor and pulse. With the motor still running, pour the olive oil in through the top. Then, add the water in 1 tablespoon at a time, adding more as needed until the pesto is smooth.
- Scoop the pesto out into a bowl and set it aside.
- Next, add the chickpeas, garlic, lemon juice, tahini, and salt to the food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until the hummus is smooth.
- Last, scoop the pesto back into the food processor with the hummus and pulse until combined. Enjoy!
UPDATE NOTE: This post was originally published in September 2016. It was updated with new text and photos in May 2021.