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Avocado Pesto Hummus

Avocado Pesto Hummus


  • 1 can garbanzo beans, rinsed and drained
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 1 avocado
  • 1 lemon, juiced
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 2 tablespoons water
  • Pinch salt and pepper
  • 1/4 cup pine nuts, toasted
  • 4 flour tortillas
  • Coconut oil or olive oil spray
  • 1/4 cup parmesan cheese


  1. Preheat oven to 400 degrees F. In a food processor, pulse together garbanzo beans, basil, and garlic cloves with a pinch of salt and pepper. Add the avocado, lemon juice, 2 tbsp olive oil and water. Puree until very smooth and creamy.
  2. Remove the hummus and drizzle with olive oil and toasted pine nuts.
  3. Stack the tortillas and slice in 1/2. Stack those together and slice into 4 wedges. Remove and place on baking sheets in a single layer.
  4. Lightly spray with coconut oil or olive oil and sprinkle with ground pepper and parmesan cheese.
  5. Toast for 7-8 minutes until golden brown. Remove and serve with avocado pesto hummus.


  • Recipe and photo by Alex Caspero, R.D., Delish Knowledge.

Nutrition Information

Per serving: 106 kcal cal., 6 g fat) (9 g carb., 3 g fiber, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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