Pesto Hummus with Homemade Pita Chips
Pesto Hummus is delicious served with homemade pita chips for a party appetizer, packed as a school lunch, spread on a sandwich, or as a dinner side dish.
Hey, friends! Today marks the 13th official Throw Back Thursday here on TEM. In case you've missed the other #tbt posts, this is the one time every month where I search the archives of The Endless Meal to find my favorite old recipes that have less than appetizing photos attached to them.
These are recipes that I know you will love, but the old photos make it hard for me to convince you to make them. We eat with our eyes first, right?!
This pesto hummus is a long time favorite of mine and I wanted to (re)share it with you today because I think it will be much loved by all for back to school lunches. I've served it with crunchy, oven-toasted pita chips, but it would also be great in a sandwich.
While the pesto hummus combo might sound a bit strange at first, it totally, 100% works.
Whether you're putting some in a lunch box, spreading it on a sandwich, serving it as a party appetizer or as a simple side with some chicken and salad, I know you're going to fall in love with pesto hummus.
Speaking of back to school …
A few weeks ago I opened an email from Groupon letting me know about a cool new product they have called Groupon Coupons. We all know about Groupon (no introduction needed!) but this was the first I'd heard of Groupon Coupons. They've partnered with tons of well-known online retailers to bring you coupon codes for online shopping AND printable coupons that you can take into your favorite stores.
The one that really caught my eye was the 90% off coupon for textbooks at Barnes & Noble. I remember how crazy expensive textbooks were when I was in school. I'd have anxiety about it every semester visiting the bookshop! Where were you when I needed you, Groupon Coupons?!
Original post date: May 1st, 2012
I'm having a hard time writing anything about this right now. No, I don't have writer's 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 two 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.
Speaking 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 flavor but I think you'll just have to make it and see. Each flavor really stands out without overpowering the other, and they work so well together (see the part about a 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!
If you make this Pesto Hummus make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!Print
Pesto hummus is where it's at! It's so much more flavourful than regular hummus and is the best served with crispy homemade pita chips.
For the pesto hummus:
- 2 – 14-ounce cans of chickpeas, drained and rinsed
- 1/2 cup fresh basil leaves
- 1/3 cup grated parmesan cheese
- 1/4 – 1/2 cup olive oil (depending on how creamy you want it to be)
- 1 teaspoon sea salt
- 3–4 garlic cloves, grated with a Microplane or very finely minced
- Juice from 1 lemon
- Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
For the pita chips:
- 6 pieces of pita bread
- 1 tablespoon olive oil
- A generous pinch of each: sea salt, pepper, oregano, thyme, and red pepper flakes
For the pesto hummus:
- Combine all the pesto hummus ingredients in a food processor and blend on high until smooth. Taste and season with extra sea salt, if needed. Top with any or all of the garnishes.
- Serve immediately or keep covered in your fridge for up to 5 days.
For the pita chips:
- Preheat the oven to 350 degrees
- Cut the pita into triangles and tear them apart so that they are a single layer, instead of two triangles held together but the top seam.
- Toss with olive oil and spices. Bake in a single layer (ish) on a baking sheet for 10-12 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.
The original photos of this Pesto Hummus recipe:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.