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Pesto Hummus

Pesto Hummus
Recipe Date:
February 2, 2018
Cook Time:
Imperial (US)
Pair with Sauvignon Blanc, Kylie's Cuvée
  • 3 cloves garlic, peeled
  • 1 bunch fresh basil, washed, stems removed
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/4 cup fresh squeezed lemon juice
  • 1 15 oz. can garbanzo beans, drained
  • 1 tbsp heaping, sesame tahini
  • 1/3 cup pint nuts, lightly toasted


Place garlic in food processor and process until finely minced.  Add basil leaves and a splash of the lemon juice and process until finely chopped.  With processor running, add olive oil in a slow stream to incorporate.  Add salt, pepper, remaining lemon juice, garbanzos and tahini and process until smooth.  Add pine nuts and process a few seconds more.

Serve with pita chips.

Note:  Grated parmesan has been omitted in the pesto for a better pairing with sauvignon blanc.  You may add 1/4 cup grated parmesan if pairing with other wines. 

Hummus will keep refrigerated up to one week.


Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472


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