Vegan Parsley Pesto Hummus

vegan parsley pesto hummus

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I know. I do a lot of sweet treats on here, like my Loaded Zucchini Cookies or my Honey Cashew Butter Cups. And while I love anything that satisfies my sweet tooth, I figured it was time for a savory snack! This Vegan Parsley Pesto Hummus recipe is perfect when you need something to dip your salty chips in. Or your veggies. Or really any other snack! Inspired by my Vegan Spinach Parsley Pesto, this spread is garlicky, flavorful, and packed with healthy goods!Ā vegan parsley pesto hummus

I haven’t always liked hummus. Even though garbanzo beans were my favorite salad topping growing up (I was a weird kid, I know), I honestly spent the last seven years or so thinking I hated hummus. I tried some once a while back and for some reason, I was NOT a fan. Then, a few months ago, my order from my favorite Mediterranean restaurant here in town came with hummus. So, I decided to try it again! The new verdict: LOVED it!

The Vegan Parsley Pesto Hummus Ingredients

Like any good hummus, this Vegan Parsley Pesto Hummus has a base of garbanzo beans, olive oil, and tahini. These ingredients are what make hummus thick and filling, and give you plant-based protein, fiber, and healthy fats. I left the lemon out of this one, though I know it’s in almost every other hummus recipe. As someone with Interstitial Cystitis, lemon is not my best friend. And I’m not about to give myself a flare for a little extra acidity.Ā 

However, I included some deliciously fresh and nutritious ingredients to this Vegan Parsley Pesto Hummus. Most obviously, I added fresh Italian parsley! I love the cool, refreshing flavor of parsley. I think it pairs incredibly well with the mild flavors of the garbanzo beans and olive oil. I also made sure to include some more green in this dip. I love adding spinach to just about everything, but it’s a perfect fit in this recipe! It adds vitamins, minerals, and fiber while making the hummus a gorgeous green!

No savory recipe is complete without garlic. If you’ve read my Vegan Spinach Parsley Pesto recipe then you know I have an obsession with the stuff. It just makes all good things better, so of course I had to include it in this hummus! Plus, it pairs incredibly well with the coolness of the parsley. Finally, to keep it vegan, I used nutritional yeast instead of parmesan cheese. Nooch, as they call it, is a great source Vitamin B-12 and brings a little cheese flavor to the table.Ā vegan parsley pesto hummus

Print Recipe
Parsley Pesto Hummus Recipe
  1. Add garbanzo beans, tahini, olive oil, nutritional yeast, garlic, parsley, and salt to blender or food processor.***
  2. Pulse until broken down enough to fit the spinach (30-60 seconds).
  3. Add spinach to blender or food processor and pulse again for approximately 30 seconds, or until everything is partially broken down.
  4. Then puree the mixture for about 60 seconds, or until smooth.
  5. Scoop into dish and enjoy with pita chips, fresh vegetables, or snack of choice. Store in refrigerator.
Recipe Notes

*If you like your hummus a little thinner, add another tablespoon of olive oil.

**For a richer flavor, use 4 cloves of garlic and add another 1/2-1 cup of fresh parsley.

*** I use the Ninja Kitchen System with Auto-IQ Boost. A standard food processor should work just as well.

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23 comments / Add your comment below

    1. Thank you so much! That means the world to me! I hope you do! I made this recipe using homegrown parsley as well and it’s just so fresh!

    1. haha I love making things vegan because while I’m not vegan, I know others are, so why not make recipes more people can eat? and Pesto is def a favorite of mine too!

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