Pesto Hummus with Homemade Pita Chips

Pesto Hummus with Homemade Pita ChipsI’m having a hard time writing anything about this right now. No I don’t have writers block. I have fingers covered in bits of homemade pita chips and pesto hummus, and I can’t stop eating for long enough to get out more than 2 words at a time.

It never occurred to me that pesto and hummus should shack up and get it on. I know hummus spends a good deal of time flirting with black olives and sometimes with roasted red pepper too, but this is the real deal. True love, a match made in heaven and all that other cheesy stuff.

Pesto Hummus with Homemade Pita ChipsSpeaking of cheese, make sure you add the parmesan (of course you were going to anyway, right!) It’s like the kinky side of pesto that hummus just can’t get enough of.

I thought of trying to describe the flavour but I think you’ll just have to make it and see. Each flavour really stands out without overpowering the other, and they work so well together (see the part about match made in heaven blah blah blah.)

I’d like to thank my Dad’s wife Lisa for serving me pesto hummus last time I can for a visit. I was practically too full for dinner after eating almost all of it, but damn it was good!

Pesto Hummus with Homemade Pita Chips

5.0 from 2 reviews
Pesto Hummus with Homemade Pita Chips
Prep time
Cook time
Total time
A perfect marriage. Pesto and hummus come together to create the perfect combination of flavours. Bet you can't stop after just one bite!
Recipe type: Dip / Spread
The Endless Meal - Serves: Makes 1½ cups
  • For the hummus: 1 can chickpeas, drained and rinsed
  • 1 large handful fresh basil leaves
  • 3-4 garlic cloves
  • 1 small handful freshly grated parmesan
  • 1 heaping tablespoon tahini
  • A splash of lemon juice
  • A splash of olive oil
  • A few pinches of sea salt
  • For the pita chips: whole wheat pita bread
  • Olive oil
  • A pinch or two of each or any: oregano, thyme, basil, red pepper flakes, salt
  1. Hummus: In a food processor, blend basil, garlic and olive oil. Add remaining ingredients and blend till smooth.
  2. Pita chips: Preheat oven to 350 degrees
  3. Cut pita into triangles and tear apart so that they are a single layer (instead of two triangles held together but the top seam)
  4. Toss with olive oil and spices.
  5. Bake on a single layer (ish) on a baking sheet for 10-15 minutes, turning half way.
Check on the pita chips after about 8 minutes and remove any that are already crispy. The hummus pesto can also be served with veggies as a dip.


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Jen says

    Holy guacamole… err… hummus, Batman! When you’re right, you’re RIGHT! I had made some plain hummus and hubby and I couldn’t figure out what was missing. I added the fresh basil and {Voila!} C’est Magnifique! I didn’t realize till later that I had forgotten to add the parmesan cheese but just the added basil took my hummus from OK to Fab. Thanks for sharing. Now, i’m off to try my hand at making pita chips.

  2. says

    Shack up indeed–feasting my eyes on this now, and will be feasting my stomach on this shortly. Thanks for sharing, Kristen! If I eat enough of it before the Thanksgiving meal, it looks like there may be hope for my jeans after all… 😉

  3. Erin says

    Thanks for this delicious recipe! I love making my own hummus so when I saw my other favorite thing, pesto, I knew I had to try it. So yummy!!!


  1. […] Pesto Hummus With Homemade Pita Chips Extremely healthy and delicious? Yes way! We found these beauts at The Endless Meal. These whole wheat chips get lots of flavor from a blend of spices and olive oil–mmm. As a bonus, the hummus can be made ahead and chill in the fridge for up to 7 days. Slice some veggies to go alongside the chips so you and the kiddos can dip to your healthy hearts’ content. […]

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