Basil pesto houmous

    10 min

    This easy houmous recipe is a delicious twist on the traditional. Serve with crudites as a party nibble, or use to fill veggie sandwiches.

    73 people made this

    Serves: 5 

    • 1 (400g) tin chickpeas, drained and rinsed
    • 25g basil leaves
    • 1 clove garlic
    • 1 tablespoon olive oil
    • 1/2 teaspoon balsamic vinegar
    • 1/2 teaspoon soy sauce
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Ready in:10min 

    1. Combine the chickpeas, basil and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.

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    Reviews in English (55)


    Altered ingredient amounts. add slightly more garlic  -  26 Jan 2010


    Altered ingredient amounts. Added 1 TBSP warm water (to aid blending) & Increased balsamic vinegar & soya sauce to 1 teaspoon each to boost flavour  -  26 Jul 2010


    Lovely herby taste. Found I needed a Tablespoon of warm water to assist in blending, also increased balsamic vinegar & soya sauce to 1 TSP each to boost flavour. Will make again and try it on people who think they don't like Houmous!  -  26 Jul 2010