Pesto Hummus

minutes / people


Put the garlic into a food processor and blitz to a paste. Drain the chickpeas, reserving the water, then add to the garlic and pesto with all the other ingredients. Blitz to a rough texture.

If it’s a bit thick, loosen with a little of the chickpea water. Taste and adjust the seasoning with a little bit more oil, lemon, pesto or salt, as needed.


  • 1 garlic clove
  • 1 x 400 g can chickpeas
  • 5-6 tbsp extra virgin olive oil, plus extra to drizzle
  • 2 tbsp Free From Classic Pesto
  • grated zest and juice of 1 lemon
  • salt
  • Pitta Chips and veggies, such as carrots, cucumber, celery, fennel, radishes and peppers, to serve