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Healhty Pesto Hummus
Healthy Pesto Hummus Photo courtesy of Jake Gartland

Super Bowl Sunday isn’t exactly a boon to healthy eating habits. (Just flash back to the deep-fried chicken wings and buckets of beer of game-day buffets past.) This year, we’re taking control and reserving space in our party spread for a healthy alternative: pesto hummus from Frank Bonanno’s Vesper Lounge in Denver. The creamy hummus is packed with protein and brings all the herbaceous qualities of a good pesto to the table in dip form. Serve it with baked pita chips and crunchy vegetables, and consider your dip and dietary needs satisfied. 

RELATED: 5 Easy Hummus Recipes That'll Totally Up Your Game

Makes 8 to 10 servings (about 4 cups)
Start to Finish: 15 minutes


4 ounces fresh basil

3 cups canned chickpeas, drained and rinsed

4 ounces feta cheese

1¼ cups extra-virgin olive oil

Zest from 1 lemon (about 2 tablespoons)

Juice from 1 lemon (about 2 to 3 tablespoons)

Salt and freshly ground black pepper


1. Remove the leaves from the basil and discard the stems. In the bowl of a food processor, blend the basil with the chickpeas and feta, scraping down the sides of the bowl with a rubber spatula as needed, until just combined.

2. With the motor running, slowly drizzle in the olive oil and mix, scraping down the sides of the bowl with a rubber spatula as needed, until smooth. Transfer the mixture to a serving bowl and mix in the lemon zest and lemon juice. Season to taste with salt and pepper, and serve immediately.

Finishing Touches

It's the details that count! Try these tips

  • Stop by Vesper Lounge next time you’re in Denver.

  • Stored in an airtight container, the hummus will keep for four days. Use it as a dip or as a spread for sandwiches, wraps or panini.

  • Try another hummus hybrid, like this avocado hummus from Farmshop.

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