Homemade hummus with olive pesto topping

May 13, 2022 (Last Updated: April 28, 2022)
Hummus with olive pesto and sundried tomatoes

What better time to whip up your own bowl of creamy homemade hummus than on International Hummus Day!? To cut down on time, this hummus is made with pre-cooked tinned chickpeas. Don’t skimp out on the tahini as this gives hummus its characteristic flavour and texture. If you don’t mind a chunkier texture, then feel free skip the first step.


Hummus with olive pesto topping



For the Hummus:

  • 2 x tins chickpeas, drained & rinsed
  • Pinch ground cumin
  • 120g -150g tahini
  • 1 garlic clove
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil

For the Topping:

  • 3 tbsp Buffet Olives Olive Pesto with Sundried Tomatoes
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • Pinch sumac



SPREAD the rinsed chickpeas between two tea towels and use your hands to gently rub the towels together for a few minutes. Discard the skins.

PLACE the chickpeas in a pot with enough water to cover them. Season with 1 teaspoon of salt and a pinch of cumin. Simmer for 15 minutes, until soft.

DRAIN the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with 120g of tahini, garlic, lemon juice, a couple of ice cubes, 2 tbsp of the reserved chickpea water and a good pinch of salt. Blitz until smooth, then taste. You might need to add more tahini, garlic, lemon or salt for flavour, or more chickpea water to make a softer consistency. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more.

BLITZ the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.

WHEN ready to serve, dollop your homemade hummus on a round plate and make a swirl in it using the back of a spoon. Rotate the plate as you make your swirl, working from the outside in. Mix the pesto with a tablespoon of olive oil in a small bowl. Drizzle some olive oil over the hummus and add the pesto mix, following the lines of your swirl. Finish with chopped parsley and sumac.


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Carrot, almond and flax crackers with avo and tahini dip

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