Looking down on a black bowl filled with pesto hummus with some pine nuts on the top.

Pesto Hummus with Homemade Pita Chips

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 ¾ cups 1x
  • Category: Dip
  • Cuisine: Mediterranean


Pesto hummus mixes our two favorite dips to become one truly tasty experience. It’s very easy to make and delicious served with homemade pita chips for a party appetizer, packed for work or school lunch, spread on a sandwich, or as a dinner side dish.



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
  • 1/41/2 cup olive oil (depending on how creamy you want it to be)
  • 1 teaspoon sea salt
  • 34 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:

  1. 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.
  2. Serve immediately or keep covered in your fridge for up to 5 days.

For the pita chips:

  1. Preheat the oven to 350 degrees
  2. Cut the pita into triangles and tear them apart so that they are a single layer, instead of two triangles held together by the top seam.
  3. 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.