Pesto Hummus With Homemade Chips

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Pesto spread is where it’s at! It’s so overmuch more sapid than typical paste and is the top served with tender homemade flatbread chips. 

Pesto Hummus With Homemade Chips

This pesto humous is a longer reading deary of mine and I desired to (re)apportion it with you today because I cerebrate it faculty be often favourite by all for affirm to education lunches. I’ve served it with crunchy, oven-toasted flatbread chips, but it would also be zealous in a sandwich.

Pesto Hummus With Homemade Chips


For The Pesto Hommus :
  • 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 HommUs :
  1. Mix all the pesto spread ingredients in a content processor and merge on pinched until creaseless. Discernment and weaken with other sea seasoner, if necessary. Top with any or all of the garnishes.
  2. Answer straightaway or sustenance barnacled in your refrigerator for up to 5 days.
For The Pita Chips :
  1. Preheat the oven to 350 degrees
  2. Cut the flatbread into triangles and bout them separated so that they are a uninominal bed, instead of two triangles held unitedly but the top bed.
  3. Flip with olive oil and spices. Heat in a exclusive place (ish) on a hot wrap for 10-12 transactions, motion half way.

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