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Friday Fuel: Pesto Hummus


If pesto and hummus had a baby, this would be it! Creamy and loaded with fresh basil, this easy dip is the perfect starter for guests as well as a delicious prep-ahead snack for during the week. 

Feel free to use rocket instead of basil.

Cali Bowl

Pesto hummus 


  • 1 x 14oz can chickpeas, drained
  • 1/2 cup raw cashews, soaked for at least 10 mins 
  • 1/3 cup nutritional yeast (optional)
  • 2 1/2 tbsp olive oil
  • 2 tbsp tahini
  • 2 cups basil 
  • 1 tbsp chives, roughly chopped (optional)
  • Juice 1 lemon 
  • 1 tbsp lemon rind, finely grated
  • 1 tbsp rice wine vinegar
  • 1 tsp minced garlic
  • Salt, to taste



Add all ingredients to blender and blend until smooth and creamy. If mixture is too thick, add a dash of water until desired consistency is achieved. 







Meet Sophie, the Sydney-based content creator behind Coconut and Bliss: a platform sharing easy, delicious recipes. In Sophie’s spare time you’ll find her in the kitchen, cooking up a storm or else teaching barre and pilates at the studio. Also working a full-time job in digital marketing, Sophie has a passion for understanding social media and using it to connect with audiences on a global scale. Find Sophie on instagram and TikTok at @coconutandbliss.  

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