Tomato-Pesto Hummus in blue and white bowl with vegetables and chips

Tomato-Pesto Hummus – Gluten-and-Dairy-Free

  • Author: Beth Allingham of
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Category: Snack, Side Dish
  • Method: Food processor
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Tart tomato paste and rich, savory basil pesto blend with chickpeas and tahini for a tangy, addictive hummus appetizer. Easy, tasty, gluten and dairy free. Make it for your next snack offering!



  • 1 ½ cups cooked chickpeas (or one 15 ounce can), drained and liquid (aquafaba) reserved
  • 2 tablespoons lemon juice
  • 2 cloves garlic, sliced
  • 1 teaspoon pink sea salt
  • ⅓ cup tahini
  • ¼ cup tomato paste
  • 2 ½  tablespoons pesto (or chopped fresh basil, see note)
  • ¼ cup nutritional yeast
  • ¼ cup extra-virgin olive oil
  • Chopped fresh tomatoes and pesto for garnish, about 2 tablespoons each


  1. Blend chickpeas, lemon juice, garlic, and sea salt in a food processor until the chickpeas and garlic are chopped fine, about 20 seconds.
  2. Add tahini, tomato paste, pesto or basil, and nutritional yeast.
  3. Blend again while drizzling olive oil into the mixture until smooth, about 20-30 seconds more depending on your food processor (a small immersion style food processor may need more time).
  4. The hummus will not be as smooth as if you used a blender, but you won’t get a bubble around the hummus as often happens around the blade of a blender.
  5. If the hummus is thicker than you prefer, add some of the aquafaba to thin it. The hummus will thicken slightly when refrigerated. Hummus will keep in the refrigerator for about 5 days.



If you don’t want to make a whole batch of pesto to get the 1/4 cup or so to add to this hummus, you can achieve nearly as much flavor by using 2-3 tablespoonfuls (packed) of fresh basil, which is about 2-3 stems in a grocery-store pack. Using basil instead of prepared pesto also ensures a nut-free recipe. 

We enjoy tomato-pesto hummus with some pesto blended in and some drizzled on top. If you want to make your own pesto, my dairy-free pesto recipe is soon to be published separately, but the short version is to blend these ingredients in your food processor: this will yield two cups. 

  • 2 cups packed fresh basil (large stems removed)
  • 3 tablespoons macadamias, pine nuts or walnuts (if you need a nut-free pesto, use sunflower or hemp seeds)
  • 3 large cloves garlic, peeled and sliced
  • 1-2 tablespoons lemon juice, or to taste 
  • 3-4 Tbsp nutritional yeast
  • ½ teaspoon sea salt (plus more to taste)
  • 3-4 tablespoons extra virgin olive oil

Keywords: hummus, tomato hummus, tomato-pesto hummus, tahini, chickpeas, garbanzos, hummus dip, basil pesto, dairy-free, nutritional yeast