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

Pesto Hummus with Homemade Pita Chips

Yield: 2 ¾ cups
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
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.

Ingredients

The Pesto Hummus

  • 2 14-ounce cans of chickpeas, drained and rinsed
  • ½ cup fresh basil leaves
  • ⅓ cup grated parmesan cheese
  • ¼- ½ cup olive oil, depending on how creamy you want it to be
  • 1 teaspoon sea salt
  • 3-4 cloves garlic, grated with a Microplane or very finely minced
  • Juice from 1 lemon
  • Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan,

The Pita Chips

  • 6 pieces pita bread
  • 1 tablespoon olive oil
  • A generous pinch of each: sea salt, pepper, oregano, thyme, and red pepper flakes

Instructions 

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.
    2 14-ounce cans of chickpeas, ½ cup fresh basil leaves, ⅓ cup grated parmesan cheese, ¼- ½ cup olive oil, 1 teaspoon sea salt, 3-4 cloves garlic, Juice from 1 lemon, Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan
  • 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 by the top seam.
    6 pieces pita bread, 1 tablespoon olive oil, A generous pinch of each: sea salt, pepper, oregano, thyme, and red pepper flakes
  • Toss with olive oil and spices. Bake in a single layer (ish) on a baking sheet for 10-12 minutes, turning half way through.

Notes

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.
Serving: 1 pita plus about ½ cup of the hummus, Calories: 283kcal, Carbohydrates: 33g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 5mg, Sodium: 774mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Vitamin A: 154IU, Vitamin C: 4mg, Calcium: 117mg, Iron: 1mg